Recipe information
Yield
makes approximately 2 1/2 cups
Ingredients
2 cups tightly packed fresh basil leaves (about 1 bunch)
1 cup extra-virgin olive oil
Preparation
Step 1
In a large saucepan of salted boiling water, blanch the basil for 5 seconds. Drain and plunge the herbs into a bowl of ice water. Drain well and squeeze out all the liquid.
Step 2
Puree in a blender with the olive oil. Cover and let stand overnight. Strain through a fine double-mesh sieve. Pour into a sterilized glass bottle or plastic squeeze bottle, seal, and refrigerate for up to 1 month, though it is best used within 1 week.
Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.
