Basil Oil

Directions

1. 1
   In a large saucepan of salted boiling water, blanch the basil for 5 seconds.
2. 2
   Drain and plunge the herbs into a bowl of ice water.
3. 3
   Drain well and squeeze out all the liquid.
4. 4
   Puree in a blender with the olive oil.
5. 5
   Cover and let stand overnight.
6. 6
   Strain through a fine double-mesh sieve.
7. 7
   Pour into a sterilized glass bottle or plastic squeeze bottle, seal, and refrigerate for up to 1 month, though it is best used within 1 week.