- 1 bunch fresh chives
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
Bring a small saucepan of water to a boil. Add the chives and blanch for 10 seconds. Drain and transfer to an ice bath. Remove and pat dry on paper towels, squeezing to remove as much of the excess water as possible. Roughly chop and transfer to a blender. With the machine running, add the oil and salt through the feed tube and process until smooth.
Transfer to a bowl and refrigerate overnight. Strain through a fine mesh strainer, pressing against the solids with the back of a spoon to extract as much oil as possible. Transfer to a squeeze bottle and refrigerate until needed, up to 2 weeks. (Bring to room temperature before using).
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