Parsley oil

From issue #6.
Photography by Photography by Elizabeth Goodall.

    INGREDIENTS

    1 clove garlic
    ½ teaspoon salt
    2 tablespoons flat leaf parsley
    1 teaspoon lemon juice
    2 tablespoons extra virgin olive oil

    METHOD

    Pound the garlic, salt and parsley in a mortar and pestle until smooth. Add the lemon juice and oil and season with black pepper

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    latest issue - on sale now

    Issue #118
    Check out our
    latest issue:

    Issue #118

    The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!