Step 1

Starting by making the basil oil- blench the basil for 30 sec.

Step 2

Transfer to iced water to stop the cooking. Leave in the iced water for 2-3 min.

Step 3

Drain and squeeze any access of liquid from the leaves.

Step 4

In a food processor/blender, combine the blenched basil, olive oil and salt. Blend until homogenous.

Step 5

Pass through a fine sieve a couple of times. Store in a closed bottle, better to keep in the fridge.

Step 6

YASSS!