- 3 cups (packed) fresh parsley leaves (about 1 bunch)
- 2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- 1 1/4 cups extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
- Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.