Ingredients:

  • Fresh basil leaves, packed: 2 cups (about 60 g) — use young, bright green leaves (no tough stems)
  • Extra-virgin olive oil or neutral oil (grapeseed or light olive oil): 1 cup (240 ml)
  • Kosher salt: 1/4 teaspoon (1.5 g)
  • Ice water: about 2 cups (for shock bath)
  • Small garlic clove, peeled (optional): 1 clove (3 g)
  • Fresh lemon juice (optional): 1 teaspoon (5 ml)

Instructions:

  1. Prepare basil and ice bath: Bring a small pot of water to a rolling boil and prepare an ice bath (bowl with ice and cold water).
  2. Blanch basil briefly: Submerge packed basil leaves in boiling water for 5–8 seconds, just until leaves wilt and brighten. Do not overcook.
  3. Shock and dry: Transfer immediately to the ice bath to stop cooking. Drain and pat very dry with paper towels or spin in a salad spinner; remove as much water as possible.
  4. Combine basil and oil: Place dried basil, oil, and salt (and optional garlic and/or lemon juice) into a blender or food processor. Pulse, then blend on medium-high until smooth and vibrant, about 15–30 seconds; for immersion blender, use a tall jar and blend until emulsified.
  5. Strain for a clear oil (optional but recommended): Pour the mixture through a fine-mesh strainer, chinois, or cheesecloth into a bowl, pressing with the back of a spoon to extract oil. For a very clear oil, strain twice.
  6. Bottle and store: Funnel oil into a sterilized glass bottle or jar and refrigerate immediately. Use within 5–7 days refrigerated or freeze for longer storage.