Recipe for Lemon Verbena Oil

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Yield:

Ingredients:

Amount	Ingredient
	Drizzle this infused oil over steamed vegetables or sauteed fish or chicken,
	or use it to make a fragrant vinaigrette.
1 cup	fresh lemon verbena leaves (about 3 ounces) or 2 stalks fresh lemon
	grass, tender inner white bulbs only, crushed
1/2 cup	grape-seed oil

Instructions:

Instructions: In a blender, combine the lemon verbena with the oil and blend for 2 minutes.

Pour the oil into a jar and let stand for 1 hour, then strain, pressing on the solids to extract as much oil as possible. Season with the salt. The oil can be refrigerated for 1 week.

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