- 1 large bunch basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 large bunch parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1kg new potatoes, larger potatoes halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 100ml extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 small garlic clove
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.
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.
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.