Blanch rosemary leaves and parsley in boiling water for 30 seconds.
Remove and immerse blanched herbs into ice water.
When cooled, remove herbs from water and squeeze out excess water.
Transfer herbs to blender. Add oil and puree for two minutes.
Transfer to a container and refrigerate overnight.
Pass oil through a fine mesh strainer lined with cheesecloth.
Refrigerate until ready to use.
Will keep for at least one week.
Yield: 1 cup