Cheese

Sloppy Joe Anglim

Main, Survivor: Cambodia - Second Chance

Let me start by saying there is nothing sloppy about our dear friend, aspirational love, yoga enthusiast, challenge-beast and Survivor Macgyver 2.0 (sorry, nothing beats Peih-Gee smuggling supplies in her clothing) Joe-gel Anglim.

Our pants after we see him however…but I digress.

We first met Joe at Northern Arizona University where Joe was playing volleyball and we were trialling a supplements program with the football team which would later go on to get us a job working on Lance Armstrong’s medical team.

While Joe was disappointed in our dishonest and highly illegal conduct, our undying love and devotion (which went on to inspire the film Fatal Attraction) was too intoxicating for him and we have remained close ever since.

Going into Second Chances Joe arguably had one of the biggest targets on his back, but was able to survive by generally being a boss, a babe and, well, immune for the first four weeks. He sadly made his way out of the game and over to the jury after a crushing collapse/fainting spell at the end of what feels like the first non-ball related immunity challenge – if only he had more experience holding on to a rapidly extending pole!

Well that is what it looked like, at least!

We are pleased to confirm that Joe didn’t really need any smelling salts, but instead realised he was too good for the game and didn’t want to continue embarrassing people so opted to fake a faint, take himself out of the game and celebrate with a delicious Sloppy Joe Anglim with his forced concubine (which sadly included an uninvited Savage).

 

Sloppy Joe Anglim_1

 

Like Joe, these delightful, meaty treats can fix all of your problems, solve world peace and can (give you sustenance to) build literally anything useful out of mediocre objects.

Obviously, we made them extra sloppy – just how he likes them! Enjoy!

 

Sloppy Joe Anglim_2

 

Sloppy Joe Anglim
Serves: 4.

Ingredients
500g beef mince
1 onion, diced
3 garlic cloves, minced
1 green capsicum
350ml passata
¼ cup tomato ketchup
1 tsp american mustard
1 tsp Worcestershire sauce
a few drops to a lug of hot sauce, to taste
1 tbsp dark brown sugar
125ml of cold water
a good whack of salt & black pepper, to taste

Method
Cook off the mince and onion in a heated frying pan, ensuring that the meat is browned and broken up as you go.

Add the minced garlic and capsicum, cooking for a further few minutes.

Add the passata, tomato ketchup, mustard, Worcestershire sauce, hot sauce, brown sugar and water, stirring to combine.

Bring the mixture to the boil. Once it is bubbling away like a Ponderosa sauna, turn the heat right down and leave it to simmer for about half an hour.

If it looks dry, add a bit of water or passata and heat. Otherwise, serve on soft burger rolls with plenty of cheese and a pickle.

Obviously we waited until after the meal for our pickle.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Nicki Spinaj and Cheese Triangles

Main, Party Food, Side, Snack

Like us, our close friend Nicki was always destined for fame and I would argue, that is what first drew us together at the anger management facility.

While we have a strong friendship with Nickers’, based on trust, respect and non-physical rage, there have been notable feuds in our past. I mean, who can tolerate Sophia-Grace and Woesie. Eye-roll emoji.

Despite questionable taste in hangers-on like them, I guess we are proof that sometimes they can turn out alright, and knowing that, always helps bring us back together.

After leaving the facility – thanks to Nickers’ glowing recommendation – we convinced her that her talents were wasted helping people and that she needed to do something truly meaningful like rapping and feuding with Mariah.

(The only good thing Mariah can do is a Christmas album, let’s be honest).

Nek minute, Nicki was flying high like a starship and became a global sensation with us by her side to help her scheme, feud and throw some glorious side eye. Fun fact, the what’s good phrase is Annelie’s go to throwdown line if I eat the last piece of cake.

Such a spicy, exciting bond can only be summed up by one thing – our Nicki Spinaj and Cheese triangles.

 

Nikki Spinaj and Cheese Triangles_1

 

Cheese is literally the best thing to ever happen to the planet (aside from us and wine) and well, any receptacle that helps get hot, gooey cheese from a plate to my mouth is a win. Throw in the freshness of spinach and dill and you’ve got a heavenly, creamy-sharp orgy happening in your mouth.

Enjoy!

 

Nikki Spinaj and Cheese Triangles_2

 

Nicki Spinaj and Cheese Triangles
Makes: 24.

Ingredients
375g frozen spinach, thawed
125g Greek feta, crumbled
125g ricotta, crumbled
1 tablespoon dill, chopped
2 eggs, lightly beaten
salt and pepper, to taste
375g pack filo pastry
oil, for brushing

Method
Preheat oven to 180°C.

Drain all of liquid from the spinach and mix in a medium bowl with the feta, ricotta, dill, eggs, salt and pepper, until combined.

Brush oil between three layers of pastry and place on top of each other. Cut pastry into three long strips.

Place about a tablespoon of the mixture in a corner of each strip. Fold diagonally to form a triangle and then repeat with remaining filo and spinach mixture until all used up.

Place parcels (join-side down) on a baking tray and brush with oil, and bake for 15 to 18 minutes until crisp.

Serve with sweet chili, a spicy tomato sauce or aioli. Or by themselves.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Rebecca De Chicken Mornay

Main, Pasta

As you’ve heard us rant many a time, working with Tom Cruise is the absolute worst but as our friend Ralph (may have) said, “when it is dark enough, you can see the stars,” and boy did we ever when first meeting the delightful Bec!

While she wasn’t a star back then, our friendship shone brightly and filled our lives with so much joy during such a dark time. After successfully working through our feelings thanks to our Survivors of Tom Cruise support group slash tactical revenge cult, Annelie got her first taste of momagering with Bec and lead to her casting in the classic A Trip to Bountiful.

We were briefly able to share the spotlight, attending the Oscars with Bec, partying at the Chateau, before Annelie gave me the opportunity to co-momager Bec, when our addictions got the better of us and she ended up ruined by the forgettable 1987 live action version of Beauty and the Beast.

This led to a brief feud between us and Bec, before she graciously forgave us during a family visit to Promises while we were in rehab. She desperately wanted to help us with our comeback and, thankfully, we were able to get her back on the A-List with a role in The Hand That Rocks the Cradle (I slept with Curtis Hanson while in rehab, I don’t know who he was meant to be visiting).

Bec was in town for the AGM and wanted something comforting and warm, like our beautiful decades-long friendship (that even survived her appearance in American Reunion against our advice) – obviously that meant a giant vat of Rebecca De Chicken Mornay.

 

Rebecca De Chicken Mornay_1

 

While the kitsch, 80s classic is generally made with tuna, we all find that filthy fish disgusting (tuna is to Tom, what the gerbil is to Richard Gere – don’t ask) so opt for chicken instead. Plus, tuna is the chicken of the sea anyway, right?

Enjoy!

 

Rebecca De Chicken Mornay_2

 

Rebecca De Chicken Mornay
Serves: 8.

Ingredients
2 chicken breasts, diced
olive oil
500g macaroni
100g butter
1 cup corn kernels
2 medium carrots, diced small
2 onions, diced
½ cup plain flour
4 cups milk
4 tablespoons Dijon mustard
2 cups grated tasty cheese
salt and pepper, to taste
parmesan, to top
fresh chives, finely sliced

Method
Put a large pot of water on to boil and preheat the oven to 180°C.

While they are coming to temperature heat a large pan over medium heat, add a lug of olive oil and cook the chicken until browned.

Once the water has come to the boil, add the macaroni and cook to packet instructions. Drain.

In a large saucepan over medium heat, melt the butter and saute the corn, carrot and onion, until the carrots are soft. Add the flour and stir until the vegetables are coated.

Add the milk half a cup at a time, stirring after each addition until the sauce starts to thicken, repeating until it is all gone. Cook for a further minute before stirring in the mustard, grated cheese, chicken and pasta, stirring until the cheese has melted. Season to taste.

Place into a large baking tray and top with a scattering of parmesan and bake for 25 minutes or until golden.  Top with snipped chives and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Amy Poehlenta Chips

Party Food, Side, Snack, Treat Yo' Self Week

While she may have never participated in the joy and wonder of treat yo’ self day on screen (I would argue Leslie felt her life was a treat anyway), we could look no further than Parks star, Emmy Award snubee, victim of our stalking (rewritten thanks to time travel) and co-best person in the world, Amy Poehler, to finish off Treat Yo’ Self Week.

We have documented our long struggles with trying to secure Ames’ friendship; when stalking / catfishing as Hollywood heavyweight Anneljamin Juddailes via Adam Scott didn’t work, we opted to rewrite history and join her BFF (now one of her BFFs) Teens at the Delaware County Summer Showtime.

After connecting with Ames via Teens at Second City (our nefarious plot worked), we immediately became best friends and have been living the good life with the Queens of Comedy ever since! Oh, you can bet your bottom dollar that we were heavily involved in the successful reshaping of Leslie Knope, all of Amy’s Award Show gags and generally controlling her life like a Momager – she is Kim to our Kris!

While Amy was present for our ugliness with Lorne Michaels and the subsequent lifetime ban at 30 Rock, she was kind enough to base Parks out of L.A. so we could still be involved in her life and members of her entourage. Who else is going to beat the shit out of Edie “Mrs. Soprano” Falco when she crosses her? Exactly.

Ames’ is on a break from filming and between press circuits for the world’s saddest, most soul crushing movie Inside Out and the upcoming Oscar winning, box-office breaking hit Sisters so dropped by to relax and treat herself to our glorious Amy Poehlenta Chips.

 

Amy Poehlenta Chips_1

 

Between the sharp cheese, the whack of herbs and the hint of chilli, I have nothing to say other than the fact these are just as glorious as their namesake – love you Ames!

Amy Poehlenta Chip? Treat yo’ self. Treat yo’ self, indeed!

 

Amy Poehlenta Chips_2

 

Amy Poehlenta Chips
Serves: 6

Ingredients
2 cups chicken stock
1 cup instant polenta
1 cup parmesan, grated
25g butter
½ cup rosemary leaves, chopped
sea salt and cracked black pepper
200g ricotta
2 tbsp chilli flakes
olive oil
1 tbsp sea salt flakes
1 tbsp sage, chopped

Method
Place the stock in a large saucepan and bring to the boil over medium heat.

Reduce heat to low and while whisking, gradually add the polenta – continuing for a couple of minutes before removing from the heat.

Throw in the parmesan, butter, rosemary and season with salt and pepper, generously with the pepper, and give a good stir. Cover with cling and leave to cool for 15-20 minutes.

Once cooled, fold through the ricotta and place the cheesy, polenta-y goodness in a lined small (20cm-ish) square cake tin and refrigerate until set, about six hours.

Preheat oven to 180C.

Remove the baking paper, and obviously the polenta with it, and slice into 2cm square matchsticks. Layer the chips on a lined baking sheet, drizzled with olive oil and bake for 50-20 minutes, or until golden and crisp.

While the chips are baking, combine the sage and salt. When the chips are done, allow the cool for 5 minutes before coating in the sage salt and devouring. Preferably with some Coolaioli.

You know Amy would like that.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Risottis Redding

Main

I am so thankful that we successfully mastered time travel! Aside from the obvious information we get like the winning lotto numbers and who to bet on at the track on a boozy Wednesday afternoon, it is such a joy to be able to go back and reconnect with our friends that have passed … or to correct condiment catastrophes.

We first met dear Otis Redding while we were children singing in the Vineville Baptist Church choir. Otis is the first person to ever put us on the right path; Annelie and I joined the choir to get close enough to loot the collections after each service but young Otis caught us and instead of sending us to juvie, befriended us and tried to help us lead an honest life up until his untimely death (which inspired us to write the hit and then shit TV series LOST).

During our too-brief friendship, we were able to enjoy a highly successful writing partnership culminating in the hit some (Sittin’ On) The Dock of the Bay … which you know are not the lyrics I was suggesting while we were on a romantic working holiday in Sausalito.

Remembering the time fondly and wanting to stop Otis from getting on the plane, Annelie and I set the time machine to 1967, aka the beautiful time that we wrote the song. Obviously while there, we were also hoping to secure some Bay Area property to avoid being priced out by the tech boom, but it was mainly to see Ot.

Always the gentleman, it was such a thrill to see Otis again! Despite some annoying Hermione-with-the-time-turner logistical issues to start, we were able to talk down our past selves (by paying them off with future money to ultimately buy property. Yep, genius bribe idea) and spend some much need relaxation time with Ots.

He casually strummed his guitar (for once, this is not a euphemism) and put the finishing touches on his beautiful song while we got to work making his favourite meal Risottis Redding (with Annelie and I wishing the other wasn’t there ruining the romantic mood, and in her case, forcing me to cook in clothing).

 

Risottis Redding_1

 

Like our dearly departed friend, risotto is a homely, delicate dish with so many notes depending on how you make it. Risottis is a very simple version of the Italian classic, with a light mix of herbs and cheese creating a sweet base for the robust and salty prosciutto, topped with some leftover pork meatballs and pesto to give an added kick.

Enjoy!

 

Risottis Redding_2

 

Risottis Redding
Serves: 4.

Ingredients
4 ½ cups chicken stock
2 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
250g prosciutto
2 cups arborio rice
½ cup white wine
1 tsp salt
2 tbsp unsalted butter
½ cup grated parmesan cheese
black pepper, freshly ground
1 tbsp rosemary, finely chopped
½ batch Christopher Porken Meatballs
Toni Basil Pesto, to taste

Method
Bring the stock to boil in a large saucepan over medium heat and then reduce to a simmer.

Heat the oil in a large frying pan over medium heat and sauté the onion, garlic and prosciutto, stirring, until soft. About 5 minutes.

Pour the rice into the pan and cook, again stirring, for a further three minutes before adding the white wine and salt. Continue to stir until all of the wine has been absorbed. Add a cup of chicken stock and continue to stir vigorously as it absorbs. When it is almost all gone, add another cup and repeat the process until all of the stock is gone.

Reduce heat to low and stir in the butter, parmesan, pepper and rosemary. Season to taste.

Generously ladle into bowls and serve with freshly cooked meatballs and pesto.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Friza Minnelli (Friza with a Z)

Main, Side, Snack

If any of our friends can hold a candle to our razzle dazzle, it is Liza. Obviously that has a lot to do with my Triple Threat Tutelage (I must copyright that name), but I do believe she could have achieved fame on the z-list without me.

I mean it is Liza with a Z, after all.

While I trained dear Liza, we have sadly never had the opportunity to work together onscreen. Well we did, but Fosse the freak fucked it up. You see, I was originally cast in the role of the Emcee in the movie version of Cabaret however was fired for refusing to wear the comparatively demure costume that Joel Grey ended up wearing in his Oscar winning turn.

After the travesty, I hit the prescription drugs pretty hard and eventually took both Annelie and Liza with me where we became bonded for life.

Liza dropped by yesterday at dusk, when thankfully lighting is kinder, and immediately found her way to the balcony to bust out an epic tune to anyone that would listen. (It was fantastic, FYI). Thankfully she has recovered from her vertigo (which was written into Arrested Development) and we didn’t lose another treasure!

After wowing the wider neighbourhood, we quickly got to work gossiping about all of our mutual nemeses – Sienna Miller really had no place being in the latest Cabaret revival on Broadway, I mean, where is her Academy Award Nomination – and whipping up a batch of our favourite bitching food, Friza Minnelli.

 

Friza Minnelli_1

 

We first had the idea fresh out of rehab in the late 70s to do an Italian take on chilli fries and bam, Friza was born. Thankfully we had some leftover Dolognese from last week’s visit, so it was nice and easy to put together with some perfectly cooked oven fries.

Enjoy! But how couldn’t you – what is better than the joining of Dolly and Liza?

 

Friza Minnelli_2

 

Friza Minnelli
Serves: 2.

Ingredients
2 cups Dolognese Parton
4 russet potatoes
extra virgin olive oil
parmesan, grated

Method
Preheat oven to 220°C degrees.

Chop potatoes into matchsticks by cutting the potatoes in half, in half again, then slicing into wedges and then into thin matchsticks. Sounds confusing, but I promise it will make sense when you’re doing it.

Line two baking sheets with greaseproof paper and add the fries with a generous drizzle of EVOO and a good whack of salt and pepper. Toss generously to coat.

Arrange fries in a single layer, avoiding too much overlap if you can. Chuck them in the oven and bake for 25-35 minutes, tossing half way to ensure even crispiness.

When the fries have about 15 minutes left, place the Dolognese Parton in a saucepan and cook over low heat until it comes to temperature.

Once the fries are done, serve evenly between the bowls. Cover with Dolognese and garnish, heavily and aggressively, with parmesan.

Devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Mickey Rooney Cheese

Americana Week, Main

The year was 1962 and life was grand, except for the part where Mickey Rooney put a hit out on us.

Ben and I met Mickey in the late 1930s at the height of his Vaudeville days – as fellow Vaudevillians we bonded instantly. Our deep friendship allowed us to convince him to take the iconic role as Breakfast at Tiffany’s Mr Yunioshi, something he regretted but we certainly didn’t.

In addition to scouting roles for Mickey, we also managed his financial affairs, inevitably leading to his extraordinary bankruptcy in 1962. Look, we tried to tell him, Mickey – you need to lay off the alcohol, the burgers and the women – but he wouldn’t listen to his closest friends.

Time (and alcohol-riddled events) softened the rift between us, however it was only now that Ben and I decided to time-travel back to 2012 and make proper amends with our old friend.

Mickey Rooney is a true hollywood hero amongst us. Vanity Fair lauded him as the original hollywood trainwreck – something not even Ben and I have been able to top. After eight marriages (seven of which we split up), two bankruptcies and one yellow-face saga, his legacy is truly worthy of admiration. Farewell to you and your clusterfuck of a life, Mr Rooney.

 

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We needed to offer something simultaneously comforting and denture-appropriate. Something that went down well with a few cheeky beverages as we reminisced and cat-fought over days gone by. Mickey Rooney Cheese seemed the perfect option.

Also guys, as we are so social and so technologically advanced we have gone nuts on the social medias. You should follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Friendster, FriendFace, Myspace and YouFace coming soon.

 

FullSizeRender

 

Mickey Rooney Cheese
Serves: 8

Ingredients
500g macaroni pasta
4 tablespoons butter
4 tablespoons flour
3 cups milk
1 cup cream
2 cups mixed grated cheese (we prefer cheddar, gruyere and parmesan)
2 tablespoons dijon mustard
200g stale sourdough, processed into crumbs
1/2 cup melted butter, extra

Method
Preheat oven to 180 degrees. Bring a large pot of salted water to the boil. Cook macaroni according to packet directions.

While macaroni is cooking, make a roux with butter and flour. Whisk in milk, cream and mustard and simmer until thickened. Add 1.5 cups cheese and season to taste. In a separate bowl, mix bread crumbs and additional butter.

Mix macaroni and cheese sauce together and pour into 8-cup capacity baking dish. Top with bread crumb mixture and sprinkle with 1/2 cup leftover cheese. Bake in hot oven for 20 minutes or until breadcrumbs are toasted and cheese is melted.

Sweet Potaylor Swift Skins

Americana Week, Party Food, Side, Snack

We thought it best to start off Americana Week by dropping in with one of our closest all-American friends and who is more red…white and blue than dear Taylor Swift?

Like many of our relationships, we started off as Tay’s staunchest of enemies following an altercation at Chateau Marmont in the mid-00s.

We were all young when we first saw her, I close my eyes and the flashbacks start…we were living in Beverly Hills with Lisa Vanderpump at the time and were trying to grift Lindsay Lohan, who was staying at the Chateau when TayTay and her entourage stopped us in our tracks and defended Linds.

While it used to be bad blood between us (these songs were both written about us), the three of us now have nothing but mad love for one another after T-Swiz accepted our baked apology during one of our 12-step programs.

Little known fact, but we are actually the ones that got Tay and our Hollywood friends first hooked on baking!

We made a beeline for Taylor’s Beverly Hills cottage as soon as we landed and were greeted by a batch of cookies and freshly squeezed OJ. It goes without saying, but Ms Swift is a delightful, saint.

We spent the morning baking it (our jetlag) off, gossiping about what has been happening in Hollywood since we left (other than Jaime King erroneously snubbing Annelie and I for a co-Godparent role with Taylor) and how hilarious it is that people don’t know we went back in time to choreograph the aerobics video to Shake It Off as a laugh.

Our wider circle of friends dropped by for an early 4th of July party and at Tay’s request we whipped up a batch of our universally lauded Sweet Potaylor Swift Skins.

 

Sweet Potaylor Swift Skins_1

 

Regular potato skins are good, but if you want to really make them sing like Taylor, you’ve got to use sweet potato. The rich, sweetness is cut by sharp cheddar and a kick of chilli leaving a party in your mouth to which everyone is invited. Unlike our celebrity soirees.

Lucky we let you read about them!

Also guys, as we are so social and so technologically advanced we have gone nuts on the social medias. You should follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Friendster, FriendFace, Myspace and YouFace coming soon.

 

Sweet Potaylor Swift Skins_2

 

Sweet Potaylor Swift Skins
Serves: 8.

Ingredients
2-4 large sweet potatoes
6 rashers streaky bacon, diced
1 cup vintage cheddar, grated
4 shallots, finely sliced
hot sauce, to taste
pinch smoked paprika
chives, for serving
sour cream, for serving

Method
Preheat oven to 180°C. Thoroughly wash sweet potatoes and bake for 45 minutes to 1 hour, or until tender. Allow sweet potatoes to cool (leaving oven on).

Cook bacon in a small fry-pan for 5 minutes, or until crisp. Remove from heat.

Cut sweet potatoes into quarters, ensuring skin remains intact. Scoop out flesh, leaving roughly a 5mm layer of potato. If your potatoes are huge, cut them into smaller strips (like in the pictures) Place skins onto a baking tray, flesh-side down and bake for 5 minutes, or until golden. Turn over and bake for a further 5 minutes.

Sprinkle bacon, shallots and a dash of hot sauce into skins. Top with cheese and bake for 10-15 minutes, or until cheese is melted and golden.

Serve with sour cream , finely slice chives and a sprinkle of smoked paprika.

Toni Basil Pesto

Condiment

After such a long absence, we are so thankful that Toni step up and dougie’d her way back into our life. She had barely locked her car before we were out the front of Annelie’s house greeting her with some bends, snaps and other loving movements.

Our friendship remains as close as it was way back when and it felt like no time had passed at all. We filled her in on our feud with Nigel Lythgoe and were both shocked (at the betrayal) and thrilled (for her opportunity) that she was considering accepting an offer to judge on So You Think You Can Dance. Obviously after the whipping it (in the sack) with Devo drama, we will try to end the Lythgoe feud to help her secure the role.

That being said, as delightful, kind, forgiving and warm dear Toni is, she is also a total nut. When she called to organise our catch-up she firmly requested we make our famous Toni Basil Pesto. Just the pesto, nothing else. Just pesto and a spoon.

 

Toni Basil Pesto_1

 

Basil is the kind of herb that hits you like a mid break-dance fly-kick to the gut (in a good way), and when you add the sharpness of the parmesan with a dash of lemon juice, you have pesto perfection.

Unlike Toni, I would suggest serving with crackers or some freshly cooked pasta and an extra squeeze of lemon. I like lemon, especially Liz.

Enjoy!

 

Toni Basil Pesto_2

 

Toni Basil Pesto
Makes: Probably about ¾ cup, maybe (noting that I am terrible with estimations)

Ingredients
1 bunch basil, leaves picked
½ cup finely grated parmesan
⅓ cup toasted pine nuts
1 garlic clove, finely chopped
½ cup extra virgin olive oil
lemon, salt and pepper, to taste

Method
Place the basil, parmesan, pine nuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt, pepper and a squeeze of lemon juice.

Place in an airtight container and cover with a little oil – this will help stop the basil from turning black. Store in the fridge for up to one week.