Basil Oil

• 1 cup (50 g) fresh basil leaves
• 1 cup (250

Blanch the basil leaves for 10 seconds in a saucepan of boiling water. Drain the leaves in a sieve and rinse them under cold water. Dab them dry with a paper towel.

Puree the leaves in a blender or grind them in a mortar until smooth, adding the oil in a thin trickle as you blend. Season the green oil with salt and pepper. Store in the refrigerator for up to 4 days, but bring it to room