Instructions: Blanch shiso leaves and stems in a large pot of boiling water for 30 seconds. Drain on paper towels and pat dry. Chop very finely by hand or in a small food processor.

For every 2 cups chopped herbs use 1 cup vegetable oil. Transfer shiso to a mason jar, add vegetable oil and shake until well blended. Set aside for several hours, shaking occasionally, before using. Store, refrigerated, up to 1 week.

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