- 3/4 cup packed fresh Italian parsley leaves
- 1 tablespoon fresh marjoram leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup neutral oil, such as canola or safflower
- Pinch of salt
Combine all ingredients and blend until oil turns a vibrant green color, about 3 minutes. You can strain the oil through a fine-mesh strainer if you’d like or leave it with some texture.
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