Basil Oil

Directions

1. 1
   In a large saucepan, bring salted water to a boil (about 1 gallon). Plunge in the basil and spinach and cook until soft, but still green, about 1 minute. Drain and transfer the greens to ice cold water to chill. When cold, remove and squeeze excess water from the greens. Pat them dry in a clean towel.
2. 2
   Transfer the vegetables to a blender. Add the oil and salt and blend until smooth, about 3 minutes. Remove the basil oil and use, or store for up to 1 week, in an airtight container.