Place basil leaves in a bowl and pour over boiling water to wilt.

Drain at once and refresh under cold water.

Drain thoroughly and purée with salt and oil until smooth.

Strain off solids through a fine sieve if desired (we don’t bother).

Keep in the fridge up to 4-5 days or freeze in ice block containers.

Substitute mint for basil.

In place of basil use a handful of rocket / arugula leaves (6-8 quite large leaves) and 2 handfuls (1 packed cup) of Italian parsley, tough stems removed.

In place of basil use 2-3 coriander plants, roots removed, 1 small red chilli, seeded, and the zest of 1 lime. Good for Asian dishes.

In a food processor blend together 3 large handfuls basil leaves, stems removed, 2 peeled cloves garlic, the finely grated zest of 1 lemon, 1 tsp salt and 1½ cups extra virgin olive oil.