Basil Oil
  • 2 cups packed basil leaves
  • 1 cup extra virgin olive oil
  • pinch of salt
  1. Wash basil leaves then blanch them in boiling water for 1 minute.
  2. Remove and place in an ice bath to cool down.
  3. Squeeze out water and dry with paper towel.
  4. Place blanched basil, the oil and salt into a blender or food processor and puree.
  5. Let it settle a little then pour into a glass container.
  6. Use immediately or refrigerate. Flavors are even more intense the next day.
  7. Keeps for 1 week refrigerated.
Recipe by Proud Italian Cook at