I made this sauce by serendipity. A few days ago, I made a basil vinagerette: zest and juice of a lemon, a bunch of basil leaves and olive oil blitzed into a smooth green emulsion to dress some cooked chicken fillets. Of course, in order for my hand blender to do its job efficiently, I had to make a quantity that far exceeded the amount required so I was left with a jar of mentioned dressing sitting in the fridge.
Yesterday, I made an aioli and decided to use the vinagerette in place of oil and the result, an unctuous pastel-coloured sauce flecked with dark green - a hint of aniseed from the basil and heady with garlic.
Serve it simply and unapologetically with boiled potatoes.