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 #120
    Check out our
    latest issue:

    Issue #120

    As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!