Preparation info

  • Makes

    150 ml

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 1 tbsp salt
  • 20 g/¾ oz/1 cup


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 mint for 1 minute, then remove immediately and plunge into the ice bath. Leave until cold, then drain thoroughly.

Place the blanched mint in a food processor with the oil and liquidize at full power for about 4 minutes or until the herbs are broken up a