By | May 16, 2016


In medium saucepan, blanch basil leaves in boiling water for 15 seconds. Drain, and immediately rinse under ice-cold water. Pat basil dry with paper towels. Transfer basil and olive oil to a blender and puree until smooth. Transfer to small container; cover and chill for several hours. Let stand at room temperature for 30 minutes before using. (Can be made 2 days ahead)


  • 2 cups fresh basil leaves, packed
  • 1 cup extra-virgin olive oil
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