This is a universal recipe for any fresh herb oil. Use any soft herbs that you have to hand, such as basil, parsley or coriander. It’s a great time saver and an excellent way of stretching the shelf life of fresh herbs. It also makes for a lovely thoughtful edible gift. Basil oil also makes a fantastic dairy-free alternative to traditional pesto. Once made, your fresh herb oil will keep in the fridge for two weeks.

To make any fresh herb oil:

150ml rapeseed oil
100g fresh herbs (stems and all)
Pinch of salt

  1. Place the ingredients in the food processor and whizz until the mixture is well blended together.
  2. Decant into a clean oil bottle and store in the fridge.