Ingredients

makes approximately 2 1/2 cups

　　2 cups tightly packed fresh basil leaves (about 1 bunch)

　　1 cup extra-virgin olive oil

　　

Step 1

In a large saucepan of salted boiling water, blanch the basil for 5 seconds. Drain and plunge the herbs into a bowl of ice water. Drain well and squeeze out all the liquid.

　　

Step 2

Puree in a blender with the olive oil. Cover and let stand overnight. Strain through a fine double-mesh sieve. Pour into a sterilized glass bottle or plastic squeeze bottle, seal, and refrigerate for up to 1 month, though it is best used within 1 week.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.