Bright and packed with fresh basil flavor, this simple basil oil is an easy way to make the most of summer herbs. Drizzle it over sliced tomatoes, grilled vegetables, pasta, pizza, eggs, soups, or fresh mozzarella. It also makes a beautiful finishing touch for sandwiches and grain bowls.

Ingredients:

• 2 cups packed fresh basil leaves

• ½ cup extra-virgin olive oil

• ½ teaspoon kosher salt

Instructions:

1. Bring a small pot of water to a boil and prepare a bowl of ice water.

2. Blanch the basil leaves for 10 seconds, then immediately transfer them to the ice bath to stop the cooking.

3. Drain the basil well and gently squeeze or pat dry with a clean kitchen towel. Removing as much water as possible helps the oil stay vibrant.

4. Add the basil, olive oil, and salt (if using) to a blender. Blend on high for 1–2 minutes, until completely smooth and bright green.

5. For an ultra-smooth oil, strain through a fine-mesh sieve or cheesecloth. For a more rustic sauce, skip the straining.

6. Transfer to a clean jar or bottle and refrigerate.

Store basil oil in the refrigerator for up to 5 days. The oil may solidify slightly when chilled; let it sit at room temperature for a few minutes before using.