Bright Basil Oil

A vivid green oil that keeps its colour for weeks. Drizzle over soup, pizza, grilled fish, or anything that needs a lift. One of the best things to do with a glut of basil.

Ingredients

• 80 g fresh basil leaves
• 200 ml light olive oil or grapeseed oil
• 1 pinch salt

Method

1. 1

   Bring a small pan of water to the boil. Blanch basil leaves for 20 seconds, then immediately transfer to a bowl of iced water. This fixes the colour.

2. 2

   Squeeze out as much water as possible from the blanched basil. The leaves will be very compact.

3. 3

   Blend basil with the oil and a pinch of salt on high speed for 2 minutes until completely smooth.

4. 4

   Strain through a fine sieve or muslin cloth. Don't press too hard — let it drip naturally for the clearest oil.

5. 5

   Pour into a clean bottle or jar. Keeps refrigerated for 3 weeks. Bring to room temperature before serving.