3 cups of tightly packed fresh basil leaves
1 1/2 cups of extra virgin olive oil
1 clove of peeled garlic
Pinch of sea salt
Blanch the basil for 10 seconds in some boiling water. Drain and transfer to iced water to complete cool.
Using your hands to squeeze the liquid from the basil or press it between paper towels to ensure it is as dry as possible.
Place basil, oil, garlic and salt in a blender and blitz for 4 to 5 minutes until smooth. Strain through a cheesecloth to make sure most of the oil has been extracted.
Transfer basil oil to a squeeze bottle and refrigerate for about 1 month.
Buon Appetito! x