- 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.