Shiso Oil

Ingredients:
3 cups packed Shiso leaves, stemmed, washed and spun dry
1/2 cup packed spinach leaves
1 tablespoon sugar
1 tablespoon minced ginger
2 cups grape seed oil
Kosher salt and freshly ground black pepper

Makes approximately 3 cups

To Prepare:
Prepare an ice bath with strainer. Bring 4 quarts of water to a boil, then salt the water until it tastes like sea water. Add Shiso and spinach and blanch for 2 minutes until soft but still very green. Immediately transfer Shiso and spinach to an ice bath and chill. Squeeze out all excess water and transfer to a blender. Add sugar and ginger and blend on high speed, adding the oil in a steady stream. Season with kosher salt and freshly ground black pepper and check for flavor. Puree should be green and smooth. When room temperature, store in an airtight jar.