How to Make Basil Oil

Basil oil is fantastic for topping off pastas, pizzas, bruschetta, caprese... you get the idea. I made some for a bruschetta the other day - it was a great way to get the fresh basil flavor without needing a basil leaf on every piece of bread. You'll need a squeeze bottle with cap/lid, a fine mesh sieve, and coffee filters.

Ingredients:

• 2 cups fresh packed basil leaves
• 1 cup good olive oil

You could easily double this if you want to make a larger batch.

1. In a small food processor or blender, puree the basil and olive oil until completely smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. As soon as you see small bubbles, let it cook for 45 seconds then remove from heat.

2. Pour through a sieve into a bowl to separate the basil from the oil. Discard the basil. Let the oil cool for 15 minutes.

3. Layer three coffee filters inside the sieve and set it on a large bowl. Pour the oil into the coffee filters and let it drip through. When most of the oil has dripped through, pick up the filters and squeeze the rest out - be careful not to tear the filters, though.

4. Let the oil stand for a few hours in the bowl to separate any sediment. Pour it slowly into a squeeze bottle, leaving any sediment behind. Store it in a cool, dark place. This oil should hold its flavor for at least a month.