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If you want you can swap the African basil leaves for 'regular' basil leaves. The recipe is exactly the same apart from the African blue basil, which has a more powerful flavour to it.
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 together.
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 up all of the olive oil.
The blender can cause the basil vinaigrette to sputter a little out of the open cap when you haven't sealed 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.
Put into a covered pot or jar that can be sealed. You can store the African blue basil vinaigrette for up to one week tops.