50g coriander leaves
25g flat-leaf parsley
75mL olive oil
75mL vegetable oil
Bring a large pot of salted water to the boil. Place the coriander and parsley leaves in a strainer and plunge into the boiling water for 15 seconds. Remove and plunge immediately into a bowl of water filled with ice cubes.
Drain the herbs, wrap in a clean tea towel and gently squeeze dry. Roughly chop
and place in a blender with the olive oil. Whiz the leaves to break them down, then add the vegetable oil and whiz for 1 minute at high speed.
Leave for several hours to drain naturally through dampened muslin or a coffee filter-lined
sieve. Discard the puree and refrigerate the oil for up to 2 days, or freeze in ice cube trays for up to 3 weeks.