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Basil Oil

  • Yield: 1/2 cup


  • 1 cup loosely packed basil leaves
  • 1/2 cup olive oil


  • Bring 2 cups water to boil in a small saucepan. Submerge basil in water for 10 seconds or until completely wilted. Shock under cold running water. Blot basil on a paper towel to dry. Place in a blender with olive oil and process for 15 seconds or until completely pureed.
  • Cook's Note: The oil can be refrigerated in a squeeze bottle for up to 1 week.