Ingredients
2 bunches flat-leaf parsley or basil
150ml extra-virgin olive oil
100ml grapeseed oil
Sea salt and pepper
Method
* Begin preparing the day before
1. To make the herb oil, chop off and discard the heavier stalks, leaving you with about 150g of leaves. Blanch the leaves for 20 seconds in a large pot of boiling water, then remove and plunge immediately into a bowl of ice-cold water.
Drain well, squeeze dry and roughly chop.
Whiz the herbs in a blender with the oils, sea salt and pepper. Strain overnight through dampened muslin or a paper coffee filter set inside a funnel (without stirring or rushing it) and use within seven days.
Drizzle over lamb, chicken or fish, or serve with a salad of mixed coloured tomatoes, buffalo mozzarella, basil leaves and a scattering of cracked wheat, soaked in hot water for 30 minutes until tender and drained.
