Basil Oil

Directions

1. 1
   Boil the water, and dissolve the entire 3 pounds of kosher salt in it.
2. 2
   Blanch the basil in the boiling water for one minute.
3. 3
   Strain the basil and squeeze as much of the moisture out of it as you possibly can.
4. 4
   This is very important, even with the salt excess moisture will promote bacterial growth.
5. 5
   Place the basil in a blender with 1 quart of canola oil.
6. 6
   Blend the mixture for several minutes until completely emulsified.
7. 7
   Strain the mixture through a very fine sieve covered with cheese cloth.
8. 8
   Refrigerate at 40 degrees for at least 24 hours before serving.
9. 9
   The oil will have a murky green color at first, but after a day or so it will clear up and take on a perfect medium green color.