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.

For 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.