Gently heating a mixture of chives (for flavor) and parsley (for color) in oil creates a concentrated, deeply emerald elixir. Chive oil is ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.
Chive oil can be made 1 week ahead. Cover and chill.
- 1 bunch fresh chives
- 1 bunch fresh flat leaf parsley (thickest stems removed)
- 1 ½ cup mild flavored oil (such as grapeseed or vegetable)
Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
Purée chives, parsley, and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally until mixture is sizzling, about 3 minutes.
Remove chive oil from heat and strain through prepared sieve (do not press on solids or oil will be cloudy); let cool.