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.