Blanch the mint in boiling water for 45 seconds then place in icy water to stop the cooking. Remove from the ice, tap dry on the bench and leave to dry over night in a dehydrator or oven on pilot at 35C. When the mint is dry, place in a blender with the oil. Then strain through cheese cloth into a bowl.

Tip: Blanching and drying the mint before blending will prevent the oil from oxidising and losing its vibrant green colour. Blanching also turns the mint stalks green so you can use the whole plants. This will also work well with basil. For hard herbs such as thyme and rosemary, increase the blanching time to three minutes.

Enjoy this recipe? Try Try Darren Robertson and Mark LaBrooy's recipe for pea risotto.