Preparation info

    • Difficulty


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Do this one in the blender to get a lovely smooth, thick texture. We would only keep this for a few weeks in the fridge as the basil can get a bit sad and smelly after awhile.


  • 120 ml white wine vinegar
  • 360 ml extra virgin olive oil
  • 2


Whizz up all your ingredients in a blender and season to taste.