African blue basil vinaigrette

Preparing the African blue basil vinaigrette – 5 minutes

If you want, you can swap the African basil leaves for 'regular' basil leaves. The recipe differs from the African blue basil, which has a more robust flavour.

Making the basil vinaigrette – 5 minutes

Remove leaves from the stem, rinse and clean with cold water. Fetch your blender and put in the salt, sugar, mustard and all of the African blue basil. Use the pulse function a few times to mix the ingredients.

Use a silicone spatula to scrape any basil vinaigrette from the sides. Pour in the olive oil and vinegar and repeat the previous step until you've used all the olive oil.

The blender can make the basil vinaigrette splatter out a little bit when you haven't closed it off it properly. You can use your hand to prevent any splashing.

When the olive oil has been incorporated into the basil vinaigrette turn off the blender and scrape all sides one last time. Cover and use the puree mixture for about one to two minutes.

Storing the basil vinaigrette

Put into a covered pot or jar that can be sealed. You can store the African blue basil vinaigrette for up to one week. Enjoy!