Bright Basil Oil

Ingredients

• 60gfresh basil, stalks included
• 150mlgood olive oil
• pinchsalt

Method

1. 1Blanch basil in boiling water for 20 seconds, then immediately transfer to a bowl of ice water. Drain and squeeze out excess water.
2. 2Blend the blanched basil with olive oil and salt until completely smooth.
3. 3Strain through a fine sieve or muslin for a perfectly clear oil — or leave it blended for a more intense flavour.
4. 4Store refrigerated and use within 5 days.

Tips

• The blanching step is what makes the difference between vivid emerald oil and brownish green oil.