(Yields about 1-1/2 cups)
Burst of Summer
Having a batch of fresh basil oil on hand can take several meals in one week to the next level. Use it as a sauce with salmon or halibut, drizzled over fresh tomatoes and mozzarella or doctored up with a little parmesan and tossed with pasta.
3 oz fresh basil (2 cups, packed)
3/4 cup olive oil
salt and pepper to taste
Bring a medium pot of water to a rolling boil while you prepare a bowl of ice water. Blanch the basil in the boiling water for about a minute.
With a slotted spoon, remove the basil from the boiling water and plunge it into the ice water for several minutes.
Drain the basil and dry it well. Purée the basil in a blender and very slowly start adding the olive oil. Add salt and pepper to taste.
The basil oil stores well in the refrigerator for about a week, or frozen in ice cube trays to add to soups and sauces long after summer has faded.