Coconut Herb Oil

1. 1

   Place herbs in the over for 30 minutes at 220 degrees, covered with foil in a glass container.

2. 2

   After 30 minutes, remove, cool.

3. 3

   Melt coconut oil over low heat and sprinkle soy lecithin over herb and cover with oil.

4. 4

   Cover with foil and bake 50 minutes (be sure to mix well)

5. 5

   Let cool to the touch-squash herbs and sprinkle with 1/2 tsp soy lecithin.

6. 6

   Place back into the oven for another 50 minutes.

7. 7

   Shut off heat, allow to cool and place in freezer for 2 hours.

8. 8

   Reheat herb mixture just enough to melt oil and stain with metal strainer.

9. 9

   Store in refrigerator, cover in foil.

No additional tips available.