Prep 10 mins
Cook 35 mins
This is perfect for those times when you want a hint of basil but don’t want to overpower the flavors of whatever you serve it with. Try dipping bread in it, tossing it with steamed green beans and sea salt, or pouring it over a cold summer soup, like gazpacho. From Fine Cooking 79.
- Put the measured oil in the refrigerator while you prepare the basil. 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 excess water.
- Roughly chop the basil and put it in a blender. Add the oil and 1/2 teaspoons kosher salt; blend until the basil is puréed. The mixture will be very frothy. Let the purée settle for about 30 minute 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.