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Herb oil

Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Makes 100ml/3½fl oz herb oil

Poppy shows you how to make a fresh herb oil that is the perfect way to add colour to any dish.

By Poppy O'Toole

Shopping list

Ingredients

  • 100ml/3½fl oz neutral-flavoured oil, such as vegetable or sunflower
  • 100g/3½oz fresh herbs, such as flatleaf parsley, coriander, chives, mint and basil (stalks and leaves)
  • salt

Method

  1. Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the freezer to chill.

  2. Blanch the herbs in the boiling water – it should only take a maximum of 10 seconds. Drain the herbs and plunge them straight into the iced water for another 10 seconds. Drain again and squeeze out as much liquid from the herbs as possible. Use a clean tea towel to help or just use your hands.

  3. Blend the herbs in a blender or food processor and then pour in the oil. Blend again for a few minutes until the colour has changed to a brighter green. the oil through a muslin or fine sieve into a sealable, airtight container.

  4. Keep the container wrapped in a tea towel or foil to stop light getting to it and store in the fridge for up to 5 days.