Bring the water and salt to the boil, add the parsley and spinach and blanch for 3 minutes or until the leaves are soft and easily broken when pressed between two fingers. Drain the parsley and spinach and squeeze out as much of the excess water as possible.
Transfer to a Thermomix jug while hot, and blend on high until a smooth purée forms. Chill in an ice bath and refrigerate to preserve the colour.
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