1 cup mild olive oil
2 cups tightly packed sweet basil
Put measured oil in the refrigerator while you prepare the basil. Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch basil leaves in boiling water for about 10 seconds. Remove and dunk in ice water, swirling them to make sure they are cold. Remove from the water and squeeze to remove excess water.
Chop basil and put into blender. Add the oil and ? teaspoon salt. Blend until basil is pureed. Mixture will be frothy. Let puree settle for about 30 minutes. Strain through a cheesecloth lined strainer, gently pushing the solids to extract the oil.
Use immediately or refrigerate for up to a week. For best flavor, use at room temperature.
Try with grilled bread or over steamed green beans or tomato salads.
from Fine Cooking.