Basil Oil

1. 1

   Bring a large saucepan of salted water to a boil.

2. 2

   Blanch the basil leaves for 15 seconds, immediately transfer to a bowl of iced water and drain.

3. 3

   Coarsely chop the basil, squeezing out any excess water between paper towels.

4. 4

   In a blender combine the chopped basil and oil and puree for 3 to 4 minutes or until bright green.

5. 5

   Pour into a jar or other air tight container, cover, and refrigerate for 1 day.

6. 6

   Strain the oil through cheesecloth and refrigerate for another 24 hours.

7. 7

   Bring oil to room temperature to use.

No additional tips available.