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¾ cup
Easy
Published 2004
Take about 20 leaves of basil (or in the case of parsley oil, a good handful of parsley leaves). Drop the leaves into boiling water for five or six seconds and immediately remove them to the bowl of ice water (this will get you a nice, bright, electric green color). When cool, squeeze out all the moisture you can. Chop roughly and place in the blender. For basil oil, add just enough oliv