1/2 cup (125 ml) fresh basil

1/4 cup (60 ml) fresh chives cut into matchsticks

1/2 cup (125 ml) of canola oil

1/2 cup (125 ml) olive oil

In a pot of boiling water, blanch the basil and chives for 10 seconds to preserve their bright green color. Plunge the herbs in ice water. Drain well.

In a blender, purée the herbs with the oil until smooth. Line a sieve with two layers of cheesecloth and filter the oil.

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