1
Blanch herbs in boiling water 30 seconds. Plunge immediately into ice water.
2
Squeeze completely dry. Roughly chop.
3
Blend herbs, oil, and salt on highest speed for 2 minutes until very smooth.
4
Strain through a fine-mesh sieve or muslin cloth — do not press, just allow to drain.
5
Store in the fridge up to 1 week or freeze in ice cube trays for up to 3 months.