Cookies Preferences
This is the sauce I toss the tomatoes in for the Areesha Tomatoes Salad recipe, however I've included it in essentials because you could use it for all kinds of recipes. It gives you the very essence of basil without all of the heaviness a pesto can add to your dish. Toss it with vegetables like I've done here but you can also drizzle it on fish or chicken, add a dash to a pasta dish, or slather it on toasted bread.
1 cup extra virgin olive oil
1 large bunch fresh basil leaves only
pinch of salt
Put the measured oil in the refrigerator while you prepare the basil. Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch the basil leaves in the boiling water for about 10 seconds. Remove them quickly with a strainer and dunk in the ice water, swishing them around to be sure they’re all cold. Remove from the water and squeeze gently to remove the excess moisture.
Roughly chop the basil and put it in a blender. Add the oil and salt; blend until the basil is puréed. The mixture will be very frothy. Let the purée settle for about 30 minutes. Strain through a cheesecloth-lined fine strainer, very gently pushing on the solids to extract the oil. Use immediately or refrigerate for up to a week. For the best flavor, let the oil come to room temperature before using.
