Petite tip: Have you ever tried blending herbs with some olive oil before adding to the salad? It’s an amazing technique that adds a lot of freshness and flavor to your salads. I have used it in my shaved courgette and fennel salad recipe, inspired by an Ottolenghi salad form the book #shelf. Let me know if you try it!
Blending Herbs with some Olive Oil
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- Ingredients
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BY YASMINE IDRISS
Petite tip: Have you ever tried blending herbs with some olive oil before adding to the salad? It’s an amazing technique that adds a lot of freshness and flavor to your salads. I have used it in my shaved courgette and fennel salad recipe, inspired by an Ottolenghi salad form the book #shelf. Let me know if you try it!
INGREDIENTS
- 1 small bunch basil
- 1 small handful mint
- 1 small handful parsley, leaves and stalks
- 2 handfuls baby spinach
- 1/2 a lemon, squeezed
- 2-3 tbsp extra virgin olive oil, (add more if needed)
- 2 garlic cloves, crushed
METHOD
- 1)
Place all the ingredients in a small food processor and pulse until everything comes together in a beautiful green paste, a bit like a pesto.
- 2)
Feel free to use any herb combination that you like, the greener the better.
- 3)
Transfer to an airtight jar and keep in the fridge for up to 3-4 days.
Notes
Use over salads, grilled fish or chicken.