Ingredients:

1 cup packed fresh organic basil leaves
1/4 teaspoon kosher or sea salt plus 1/4 cup of salt for every quart of water used to blanch the basil leaves
1/2 cup olive oil

Method:

Bring large pot of water to a boil with salt according to the above proportions. Blanch the basil leaves for one minute in boiling water (use a strainer for ease of removal from the water). Remove leaves from water, drain well and squeeze out as much excess liquid as possible. Place the basil leaves in the blender with 1/4 teaspoon salt and oil and blend until smooth.

Remove the puree and store in a glass container and refrigerate for at least one day to intensify the color. Strain oil through a fine chinois when ready to use. For ease of use put into a small plastic squeeze bottle for garnishing dishes.

Chef’s note: A chinois is a fine mesh sieve that you use to pass liquids through to strain. This puree can be stored for up to one week. Once the oil is strained, it will begin to discolor in about two days. You can also store the oil in the freezer.