Basil Oil

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 cup mild olive oil
• 2 cups tightly packed sweet basil
• kosher salt

Recipe

• 1 put the measured oil in the refrigerator while you prepare the basil. bring a pot of water to a boil. have a bowl of ice water ready. blanch the basil leaves in the boiling water for about 10 seconds. remove them quickly with a strainer and dunk in the ice water, swishing them around to be sure they’re all cold. remove from the water and squeeze gently to remove the excess water.
• 2 roughly chop the basil and put it in a blender. add the oil and 1/2 teaspoons kosher salt; blend until the basil is puréed. the mixture will be very frothy. let the purée settle for about 30 minute strain through a cheesecloth- lined fine strainer, very gently pushing on the solids to extract the oil. use immediately or refrigerate for up to a week. for the best flavor, let the oil come to room temperature before using.