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