Basil oil

This sludgy, verdant sauce lends a vibrancy to many of my dishes, making the ingredients sing.

3 large bunches of basil
1 garlic clove, peeled
Sea-salt and freshly ground black pepper
200ml/7fl oz extra-virgin olive oil

Pull the basil leaves from their stalks and put them in a food processor with the garlic and a good pinch of salt and pepper. Process until the basil is finely chopped. With the motor running, slowly trickle in the olive oil through the funnel and blend until you have a beautiful, moss-green puree. Leave to stand for a few minutes, then taste and adjust the seasoning. Pour into a jar, cover and refrigerate until ready to use – for up to a week.