Title: Basil-Infused Oil
Categories: Condiment
Yield: 1 Cups

1	c	Basil; tightly packed fresh
2	c	Olive oil

In a large pan of boiling salted water, blanch the basil leaves for 5 seconds. Drain and rinse with cold water.

Puree the blanched basil with 1/4 cup of the oil in a food processor. With the machine turned on, add the remaining oil and process until well-blended and smooth. Transfer to a glass jar, cover and let stand at room temperature for 24 hours.

Carefully pour off the clear green oil, leaving behind the 6 tablespoons of thick puree. The strained oil will keep for about a month.

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