Basil Oil

Basil Oil

Yields 3/4 cup
2 cups tightly packed sweet basil leaves
1 cup mild olive oil, chilled
Kosher salt

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 excel water.

Roughly chop the basil and put it in a blender. Add the oil and ½ tsp salt; blend until the basil is pureed. The mixture will be very frothy. Let the puree settle for about 30 minutes. 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.