Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes. If you are following our $50 dinner party menu, use it for the rice , the soup , and the dip.

Ingredients

　　3 cups (packed) fresh parsley leaves (about 1 bunch)

　　2 cups (packed) fresh mint leaves (about ⅔ of a bunch)

　　1 tablespoon finely grated lemon zest (from about 2 lemons)

　　1¼ cups extra-virgin olive oil

　　½ 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.

　　Do Ahead: Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.