Herb Emulsion

• 2 bunch (160 g/5¾ oz) coriander (cilantro), leaves picked
• 1

Bring a saucepan of water to the boil. Blanch the herbs for 1 minute. Drain, then refresh in iced water. Drain again. Transfer to an upright blender, add the oil and blend until smooth. Pass through a fine sieve. Season with salt and pepper. Set aside.