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Herb Oil
- Makes
200 ml
- Difficulty
Easy
Published 2001
Ingredients
1 tbsp 10 g ½ oz ½ cup
Method
Heat a large pan of water and add the salt. Meanwhile, prepare an ice bath to arrest the cooking. When the water is boiling, blanch the herbs and spinach for 2 minutes, then remove immediately and plunge into the ice bath. Leave until cold, then drain thoroughly.
Place the blanched herbs in a food processor with the oil and liquidize at full power for about 4 minutes or until the herbs
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