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Ingredients
- 2 tablespoons sea salt
- 1 1/2 cups fresh basil leaves
- 1 cup extra virgin olive oil
Method
- Bring a pot of water to a boil, add the salt, and make an ice-water bath.
- Blanch the basil in the boiling water for 15 seconds, just until it is bright green and wilted.
- Drain and place the basil in the ice-water bath.
- Remove the basil immediately and dry on paper towels, gently squeezing out any water.
- In a blender, process the oil and basil until smooth.
- Strain through a fine sieve, discarding the solids and store in a tightly covered container (or up to 2 weeks).
