Categories: August

Ingredients

• 90g flatleaf parsley leaves (about 2 x 80g bunches)
• 80ml extra-virgin olive oil
• 80ml vegetable oil

Directions

1. Plunge the parsley into a large pan of boiling water for 15 seconds. Drain and plunge immediately into a bowl of cold water filled with ice cubes. Drain, squeeze and dry thoroughly in a salad spinner or patting with paper towels. Roughly chop the parsley.

2. Whizz the chopped parsley with the olive oil in a food processor for 10 seconds. Add the vegetable oil and whizz for 1 minute. Pour into a muslin-lined sieve set over a bowl and leave to strain for 30-40 minutes.

3. Gather the muslin together and gently squeeze any remaining oil into the bowl. Discard the parsley leaves. Store the oil in an airtight jar in the fridge and use within 5 days, or freeze in ice-cube trays for up to 1 month.

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