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


  • Blanch the basil and spinach for 2-3 minutes in a pan of boiling water. Strain out the water, reserving 300ml (½ pint).
  • 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.
  • Blend for 30 seconds, until smooth, and season to taste. Place in a squeezy bottle and use as required.
  • Cook Ahead: This can be kept for up to 1 week in the fridge.