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Herbed Olive Oil

['3 cups (packed) fresh parsley leaves (about 1 bunch)', '2 cups (packed) fresh mint leaves (about 2/3 of a bunch)', '1 tablespoon finely grated lemon zest (from about 2 lemons)', '1 1/4 cups extra-virgin olive oil', '1/2 teaspoon kosher salt']

Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.

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