A good, basic technique for making a fresh herb oil
1 cup firmly packed shiso leaves
2 cups grapeseed oil
1. Blanch the shiso leaves for 30 seconds in boiling water. Dry the leaves thoroughly on towels.
2. Place the shiso and the oil in a food processor. Purée for 30 seconds. Pour through a cheesecloth-lined fine strainer. (If you wish a stronger shiso taste, let the oil sit for a few hours before straining).
Here's a good, basic technique for making a fresh herb oil. Of course, the herb itself is a bit unusual; it's the shiso leaf, a piney-tasting herb that is often used at sushi bars. This oil is delicious drizzled over raw fish. But substitute any herb you like for the shiso. Makes about 2 cups