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Gather your tools and prep an ice bath. To make herb oil you'll need a bowl, pot or saucepan, fine-mesh strainer, and a blender. Fill a mixing bowl with ice water—you'll need it to shock the herbs to halt the cooking process and preserve their color after briefly boiling.
Blanch the herbs. Drop your herbs into boiling water—salted or unsalted—and cook for about 20 seconds, just until they turn vivid green. Immediately transfer the herbs to an ice bath to lock in that brightness.
Dry them thoroughly. Once chilled, remove the herbs from the ice bath, wrap them in paper towels or a clean kitchen towel, and squeeze out as much water as possible.
Blend with oil. Transfer the squeezed herbs to a blender. Add your oil of choice and blend on high for a couple of minutes until smooth.
Strain slowly. Set a fine-mesh strainer lined with cheesecloth over a bowl. Pour the oil through and let it drain naturally.
Store and use. Transfer the strained oil to an airtight container and refrigerate.