Kitchen Tip: DIY Herb Oil
Save them and reduce food waste by taking out of the fridge, rinsing and removing any tough stems, then blitzing in the food processor or blender with extra virgin olive oil (I recommend about 3 parts oil to 1 part herb). Pour into a glass jar or container and store in the fridge. It will keep for a couple weeks and is wonderful drizzled over fresh mozzarella, spread on sandwiches, drizzled over pasta or soup, tossed with grilled shrimp or chicken, or just in a small bowl for dipping pieces of crusty baguette.
Perfect for quick and easy entertaining, or just for those nights when you want a low-key snack to enjoy while watching a movie or having a glass of wine.
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