Instructions: 1. In a large pan of boiling, salted water, blanch the basil leaves for 5 seconds. Drain and rinse with cold water.

2. In a food processor or blender, puree the blanched basil with 1/4 cup of the oil. With the machine on, add the remaining 1 3/4 cups oil and process until well blended and smooth. Transfer to a glass jar, cover and let stand at room temperature for at least 24 hours.

3. Carefully pour off the clear green oil, leaving behind the 6 tablespoons of thick puree. The strained oil can be refrigerated, covered, for up to 1 month.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.