NUMBING & SPICY SICHUAN PARSLEY PESTO

	4 cups (approx) parsley
	2 tablespoons fish sauce
	2 tablespoons rice wine vinegar
	2 tablespoons black vinegar
	½ teaspoon cayenne pepper
	¼ cup Sichuan oil (roughly 20 Sichuan peppercorns in 1⁄4 cup peanut oil, heated to 150°C, removed from heat and left to cool)

1.	As a filling for dumplings
2.	As a condiment for an easy meal of rice, fried egg and greens
3.	With stir-fried tender greens

Food styling, recipes and photography Will Bowman & Jane Lyons