1 ½ cup fresh basil leaves
¾ cup olive oil
Blanch the basil leaves in boiling water for 10 seconds, remove with a skimmer and immediately chill the leaves in a bowl of ice water to stop the cooking process and preserve the bright green color. Drain the basil leaves & pat dry with a towel. Make sure you do not include stems. Place the leaves in a blender; add the olive oil and purée. Add a pinch of salt and store in an airtight container in the refrigerator. The basil oil will keep for 3 days. Use the rest up on pasta dishes or whatever suits your fancy.