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For the Herb Oil: In a medium pot, bring water to boil. Meanwhile, prepare an ice bath in a medium bowl. Add cilantro and scallions to boiling water and cook until bright green, about 30 seconds. Using a spider skimmer or slotted spoon, immediately transfer herbs to the prepared ice bath.
Once cooked, drain cilantro and scallions well, squeezing them between hands to release as much liquid as possible.
Set a fine-mesh strainer over a medium bowl; set aside. Transfer cilantro and scallion to a blender. Add oil and blend on high speed until smooth, about 2 minutes. Strain through the prepared strainer, pressing mixture with a flexible rubber spatula to release as much liquid as possible. Transfer herb oil to an airtight container and store in the refrigerator for up to 1 week.
For the Labneh Dip: In a medium bowl, add labneh, ¼ cup (60 ml) herb oil, lemon juice, lemon zest, and salt. Stir until well combined. Transfer to serving bowl or rimmed plate. Top with honey, chili crisp, and scallion slices. Serve with pita wedges.