2. Transfer the vegetables directly to a food processor. Add the remaining ingredients and let sit in the food processor to infuse for 30 minutes.
3. Pulse the mixture until a chunky purée forms, then allow to infuse for another 30 minutes.
4. Pour the mixture through a cheesecloth-lined strainer over a medium bowl. Let the mixture strain only through gravity, being sure not to stir or push the oil through. (This should take around 2 hours.)
5. Transfer to an airtight container and store in the refrigerator for up to 10 days.