Basil Infused Olive Oil

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   Bring 4 cups of salted water to a boil and blanch basil for 5 seconds. Drain and immediately plunge into ice water. Once cooled, remove from water and pat leaves dry with paper towel. Puree basil with olive oil in a food processor. Season with salt and pepper. Strain the basil oil through a fine mesh strainer and discard basil remnants. Pour oil into a jar, cover and refrigerate until ready to use. Bring to room temperature before serving. Basil oil will keep in the fridge for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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