Clean and trim the garlic shoots.
Add the shoots and the basil to the Thermomix bowl, along with the salt. Blend on speed 7 for 3 seconds.
Add 350-400g of good quality olive oil, and heat on 70 degrees, speed 1 for 7 minutes.
Blend for 30 seconds on speed 7, and pour into a sterilised jar.
Keep in the fridge. You can top up with oil and use over the course of a year – until the shoots are available again next spring!
I developed this recipe after finding some new season garlic shoots at the Collingwood Children's Farm Market.
After having a chat to the stall-owner, she let me know that she chops hers up with herbs and blends with oil and salt; and then keep in the fridge.
Use the oil to coat lamb roasts, add to salad dressings and make garlic bread; as well as drizzle on steaks and use in stir-fries – in fact anywhere where oil is required you can use this.
You can use any herb instead of the basil. Parsley works well, as does corriander.