Basil Oil

This recipe will flavor the oil and give it a beautiful green color. It is nice for plating. Keeps in the refrigerator for up to 1 week. Strain the oil, if desired.

• Ready In: 21 mins
• Serves: 8
• Yields: 1 cup

Ingredients

• 2  ounces fresh basil leaves (2 cups packed)
• 3⁄4 cup canola oil or 3⁄4 cup  grapeseed oil or 3⁄4 cup  vegetable oil
•  salt

Directions

1. Prepare an ice water bath (1 cup ice cubes and 1 cup water in a bowl).
2. Bring 2 cups water to a boil in a small saucepan; add basil, stir to submerge, and cook about 10 seconds.
3. Transfer to the water bath to stop cooking; remove to paper toweling once cooled.
4. Gently roll up paper towels around basil, and squeeze to try to absorb as much water as possible.
5. Pour oil into a blender, add 1/8 teaspoon salt and mix on high; while motor is running, add half of the basil, puree, add the other half (processing in batches help preserve the color and prevent bruising).
6. Transfer to a small container, cover, and store in the refrigerator for up to 1 week.
7. Strain if desired.