Ingredients
·
2 cups packed basil leaves
·
1 cup of extra virgin olive oil
·
Pinch of salt
Method
1.
Wash the leaves then blanch in
boiling water for 1 min.
2.
Remove and put in an ice bath
to cool down.
3.
Squeeze out the water and dry
with a dry paper towel.
4.
Place blanched basil, the oil
and salt into a blender, or food processor & puree.
5.
Let it settle and put into a
glass container
6.
Use immediately, or refrigerate*,
flavours are even more intense the next day.
*keeps for one
week refrigerated.
