Basil Oil

Directions

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.