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Shiso Oil
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