Basil Oil

(adapted from The Herbfarm Cookbook. Makes 5 to 6, two-tablespoon servings)

4 cups water

1 teaspoon salt

1½ cups fresh basil leaves, gently packed

¾ cup olive oil

Place salt in a medium pot full of water. Bring to a boil. Add basil and blanch 15 seconds. Drain and transfer to container of cold water. Drain again and press out excess water. Purée leaves and oil in blender or food processor until oil warms. Strain through a fine strainer or a double layer of cheesecloth that has been dampened. Do not press; allow to drip at its own pace. Stored in the refrigerator, will keep up to one month.

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