Basil Oil

• 1 bunch fresh basil
• 1 1/4 cups virgin olive oil

1. Bring a medium saucepan full of lightly salted water to a boil.
2. Add basil.
3. Blanch 20 to 30 seconds.
4. Drain and squeeze dry.
5. Put basil in a blender with 1/4 cup olive oil.
6. Blend.
7. With motor on high, gradually add remaining cup olive oil.
8. Blend until smooth.
9. Pour mixture into a glass jar or bottle and leave to steep for one day.
10. Store in refrigerator.

fresh basil, virgin olive oil

Taken from cooking.nytimes.com/recipes/9086 (may not work)