Riverford Wicked Leeks
Chilli and parsley oil recipe image

Print Chilli and parsley oil

Drizzle this punchy dressing over simply cooked greens to pep them up. Stir through pasta with more fresh parsley for a quick weeknight dinner. Or eat with pan-fried scallops, squid, prawns, lamb chops or steak. This'll keep for a while – but beware that as the chilli infuses the oil it will get spicier over time!


  • A small handful fresh parsley leaves, finely chopped
  • 1 large garlic clove, crushed
  • 1 red chilli, deseeded & finely chopped
  • 100ml olive oil
  • Salt & pepper


  1. Mix everything together in a small bowl or shake in a jam jar. Season to taste. This keeps well.
want to cook with fresh ingredients? try one of our award winning veg boxes