1 handful fresh basil leaves
1 clove garlic, roughly chopped
100ml/4fl oz extra virgin olive oil
sea salt and freshly ground white pepper
Blanch the basil leaves in a pan of boiling water for 5-10 seconds, then drain and refresh immediately in cold water. Drain again, gently squeezing out any excess water.
Place the basil and garlic into a mini food processor and blend to a fine purée, slowly adding the olive oil. Season to taste with sea salt and freshly ground white pepper. Reserve in a covered container in the fridge until needed.
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