Basil Oil - fresh basil

Method

• Bring a large pot of water to the boil.
• Add the basil and blanch for 30 seconds.
• Drain and rinse under cold running water until cool.
• Drain and dry the basil well.
• Place in a food processor with 5 tablespoons of the olive oil.
• Process until a thick puree forms, stopping several times to scrape down sides of bowl.
• Scrape into a clean glass jar and and pour in 2 cups of the olive oil.
• Shake well and store in a cool place for 1 to 2 days.
• Strain the oil through a fine mesh sieve.
• Pour the remaining 2 tablespoons of oil through a coffee filter to dampen the filter.
• Fit the filter inside the rim of a clean glass jar.
• Pour some of the oil into the filter and let it drip into the jar.
• Continue pouring and letting the oil drip until all has passed through the filter; this will take several hours.
• Stored in the refrigerator, the oil will keep up to a month.