Basil Purée

Give your dishes that little bit more.

Ingredients


  • 350g (12oz) fresh basil leaves
  • 250g (9oz) spinach leaves, tough stalks removed
  • 200ml (7fl oz) rapeseed oil
  • Sea salt and freshly ground black pepper

Method

  1. Blanch the basil and spinach for 2-3 minutes in a pan of boiling water. Strain out the water, reserving 300ml (½ pint).
  2. Place the basil and spinach in a Thermomix or blender. Take the reserved water that was used for blanching and the oil and gradually add them to the blending basil and spinach.
  3. Blend for 30 seconds, until smooth, and season to taste. Place in a squeezy bottle and use as required.
  4. Cook Ahead: This can be kept for up to 1 week in the fridge.




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