- 2 packed cups basil leaves
- 1/2 cup extra-virgin olive oil
- Prepare a bowl of ice water. In a small saucepan of boiling water, blanch the basil for 15 seconds. Drain and add the basil to the ice water; squeeze dry. In a blender, puree the basil with the olive oil. Scrape into a bowl, cover and refrigerate overnight. Bring the Basil Oil to room temperature and strain.
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Congratulations to Mei Lin, winner of Top Chef Season 12.