Herb oil

1 cup	Chives
1 cup	Flat leaf parsley
1 cup	Tarragon
1 cup	Watercress
2 cups	Grapeseed oil
1 cup	Olive oil

Method

1.      Blanch the herbs in boiling salted water for 15 seconds then refresh in ice water.

2.      Chop the basil before squeezing out the excess water.

3.      Then place in a blender with the oils & puree for 4-5 mins until bright green.