This herbed oil was initially created to marinate and store some grilled artichoke hearts. Between creating and posting I have used this oil as a base for a salad dressing, to cook eggs, add flavor and a little fat to lean burgers, grill zucchini and bake some oven sweet potato fries. The flavor is complex and full but not overpowering - perfect for any dish where a little herb goodness is needed.
1 bunch parsley
Divide the herbs, zest, chile, shallot and peppercorns in half and place into 2 pint sized mason jars. Don't like sage? Add more basil or thyme. Love taragon - throw it in! Experiment with the flavors and combinations you prefer.
Pour both oils into a saucepan and heat to 200 degrees. Pour the hot oil into the jars and cover with a kitchen towel. Let stand overnight.
Pour contents through a mesh strainer or cheesecloth into a lipped bowl, remove herbs and then strain again back into the mason jars. This oil will keep up to three months in a cool dark place.