Ingredients Jump to Instructions ↓

  1. 3 cups 120g / 4 1/5oz Basil leaves

  2. 2 cups 474ml Vegetable or olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a large saucepan of salted water to a boil. Blanch the basil leaves for 15 seconds, immediately transfer to a bowl of iced water and drain. Coarsely chop the basil, squeezing out any excess water between paper towels. In a blender combine the chopped basil and oil and puree for 3 to 4 minutes or until bright green. Pour into a jar or other air tight container, cover, and refrigerate for 1 day. Strain the oil through cheesecloth and refrigerate for another 24 hours. Bring oil to room temperature to use. This recipe yields about 2 cups.


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