Instructions: Basil olive oil

• Rinse your basil and remove hard stems. Place all leaves in a colander and blanch them with 1 liter of boiling water. Chill, squeeze with your hands and put them in a blender. Add about 150 ml of olive oil and blend until very smooth.
• To filter the oil I recommend using paper coffee filters, a very thick gauze or a fine cotton cloth. Pour the mixture over the filter and slowly drain it (occasionally stir it gently).
  
• Pour basil oil into a bottle, add remaining oil and use it as desired. If you have blanched your basil leaves your oil should be fresh for a couple of months.