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Ingredients

Method

  • STEP 1

    Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then fish out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender.

  • STEP 2

    Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.

  • STEP 3

    Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days.

Recipe from Good Food magazine, May 2017

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A star rating of 4.5 out of 5.12 ratings
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