Blanch: Bring a pot of water to a boil. Place basil leaves in a colander, then dunk the colander into the boiling water, using a spoon to ensure all basil leaves go under the water. Blanch for about 15 seconds, or until bright green and wilted.
Ice Bath: Immediately transfer basil leaves to the ice water to stop the cooking process.
Blend: Strain basil from water, patting dry. Add to a blender along with oil, blending until smooth.
Strain: Strain the pureed mixture through a fine mesh sieve to remove the basil solids, leaving you with a smooth basil oil!
Notes
Use immediately or store in the fridge for up to 1 week. Flavors are most intense when brought back to room temperature before serving.Serve as a dressing in salads, to add fresh basil flavor to caprese, or as a bread dip! Enhance the flavor by adding a pinch of flaky sea salt.