- Yields: Makes about 1 cup
- 2 ounces fresh basil (about 1/3 cup loosely packed)
- 1 cup neutral-flavored oil
Puree basil in a food processer until smooth.
Combine basil and oil in a small saucepan over medium heat. Using a thermometer, heat oil mixture to 180° F. Remove from the heat immediately.
Strain oil mixture through a mesh strainer, then again through a mesh strainer lined with cheesecloth. Let sit for 1 hour—a layer of water (from the basil) will sink to the bottom. Carefully ladle off oil from the top, making sure to avoid the water. Transfer oil to a clean container. Refrigerate the oil up to 1 week.
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