2 cups packed basil leaves
1 cup light tasting olive oil
Bring a large saucepan of water to a boil. Add the basil, making sure to push all the leaves under the boiling water. Blanch the basil for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.
In a blender, puree the basil with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
Store in the refrigerator for up to 2 weeks.
Yield: about 3/4 cup