- 1 cup lemon verbena leaves (about 3 ounces) or 2 stalks fresh lemongrass, tender inner white bulbs only, crushed
- 1/2 cup grapeseed oil
- Pinch of salt
How to make this recipe
- In a blender, combine the lemon verbena with the oil and blend for 2 minutes. Pour the oil into a jar and let stand for 1 hour, then strain, pressing on the solids to extract as much oil as possible. Season with the salt.
The Lemon Verbena Oil can be refrigerated for 1 week.