Basil Oil

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   1. Blanching the basil. Fill a medium pot with water, add the salt, bring it to a boil. Add the basil leaves and boil for 15 seconds. Immediately drain the leaves and transfer them to a large bowl of cold water. Drain again and use your hands to squeeze out as much moisture as you can.

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   2. Blending. Puree the blanched leaves with the oil in a blender on high speed until the mixture is very green and smooth and beings to warm. (2-3 minutes)

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   3. Straining. Pour the oil into a very fine strainer, or a coarse strainer lined with a double layer of cheesecloth, set over a bowl. The oil that drips out can be used immediately, but let it continue to drip for about 1 hour to extract as much as possible. Let the oil drip undisturbed at it's own pace for the clearest oil. Discard the contents of the strainer and store the oil in a covered container in the refrigerator. It will keep for up to 1 month.

* Per serving · 4 servings · Values may vary.