Chive, basil or parsley oil

Chive, basil or parsley oil

By
From
Leiths How to Cook
Makes
300 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
bunch herb of your choice, about 40 g
150ml sunflower oil
150ml olive oil
salt

Method

  1. Blanch the herbs in boiling water for a few seconds only, until just wilted, then refresh in cold water and drain well. Place them in a blender with both oils and a little salt and blitz until the herbs are completely broken up and have almost become a purée.
  2. Pour the oil into a bowl, cover with cling film and keep at room temperature for a few hours or overnight.
  3. Strain the oil through a muslin-lined sieve to remove the herbs. Use as required.
Tags:
Leiths School of food and wine
cookery course
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