make butter or oil. i like olive oil, it can be used in salad dressings, etc. Grind the leaves, stems, pistils, etc. The biggest thing to remember is to "double boil". This means fine a pot that fits inside of an even bigger pot. I use a pasta pot (like 12" tall and 14" wide) with a smaller saucepan/pot inside. The water boils the pot that the oil is in, so it never burns it. Add your trimmings to the oil (I like a cup of oil per ounce which ends up making a pretty potent mix depending on the grade you use), I like extra virgin olive oil, and then bowl for 3-4 hours. The water in the big pot will boil, the oil inside the little pot will simmer. Mix it around a couple times an hour, make sure the water level doesnt get to low.

Then dump it all over a jar or bowl or whatever that has a cheescloth strained across it. The oil will pass through, the plant matter will be kept out with the cloth. Then remember to squeeze/press all the oil out of the cheesecloth. Dont forget this, there is a lot in there. I let mine cool to room temp and then its ready to use.

If your making brownies from a package, 90% use oil not butter (although you can substitute). Try to find the brownies that require a half cup of oil, many are only 1/4 cup. I love it mixed with green pesto over some pasta, or with guacamole