* A big handful of fresh Basil leaves
* 1 Fat Clove of Garlic, peeled and crushed
* 100ml (4fl oz) Extra virgin olive oil
* Sea salt and Freshly ground black pepper

===Method===
* Blanch the Basil leaves in a pan of Boiling water for 5-10 seconds.
* Drain and rinse under cold water.
* Drain and carefully press out any excess water.
* Blitz the Garlic and Basil in a Food processor (using the smallest bowl available).
* Blend to a purée, adding the Olive oil, slowly, a little at a time.
* Season to taste.
* Refrigerate in a Lock and lock-style container until required.
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