Fresh herb oils

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For any fresh herb oil:
150ml rapeseed oil
100g fresh herbs, stems and all
1pinch 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.

 

 

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. Basil oil makes a perfect dairy-free alternative to traditional pesto. Once made, your fresh herb oil will keep in the fridge for two weeks.