Herb Slurry

INGREDIENTS

100 g (3 1/2 oz) leftover herbs (flat-leaf or curly parsley, mint, basil, dill, coriander, oregano, chives)

2 cups (500 ml) olive oil

1 tablespoon sea salt

OPTIONAL INGREDIENTS

to make it a bit more salsa verde:

1 tablespoon dijon mustard

1 teaspoon grated lemon zest

1 teaspoon red wine vinegar

a pinch of chilli flakes

Method

Blend everything together until smooth.

Store in a jar in the fridge for up to 2 weeks, or freeze in ice-cube trays for 3 months.

Makes about 2 cups (500 ml)