Spinach and parsley sauce

Step 1/4

• 3 handfuls of spinach
• 1 handful of fresh parsley

• saucepan
• colander or slotted spoon

Bring a pan of water to a rolling boil. Place the spinach and parsley and wilt for 2-4 minutes, or until soft and wilted. Using a slotted spoon or colander, drain the spinach and parsley.

Step 2/4

• olive oil

• immersion blender

Place in a bowl large enough to fit your immersion blender, Let cool for a few minutes, then blend, slowly drizzling olive oil into the mixture until it becomes silky smooth. Don't add too much otherwise you will dilute the flavour too much.

Step 3/4

• 3 ice cubes

Slowly add the ice cubes, one by one, until fully blended. If you feel that your blender may brake, rather than fully immersing the blender, slowly 'shave' layers of ice with the blender off the top, placing the blender gently on the ice cube, allowing it to blend a small section, lifting the blender out, then blending another 'layer' again. By this point, the sauce should be room temperature, or warm-ish, and smooth and creamy.