Dill Oil

• 100 g picked dill
• 100 g picked parsley
• 400 g

Blanch the dill and parsley in boiling salted water for 30 seconds, then cool in an ice bath. Squeeze out the herbs to remove all excess water and roughly chop.

Put the blanched herbs and oil in a Thermomix and blend at 80°C for 5 minutes on high. Immediately transfer to a strainer lined with a j-cloth. Allow the oil to drain through until only the herb residue remains in the j-cloth, a