1 ½ cups packed fresh basil leaves
½ cup canola or rice bran oil
For green oils (basil, mint, parsley), the amount of oil can vary slightly according to the size of the blender container used. Just remember you need enough oil to barely cover the herbs and be above the top of the blender's blades to ensure a smooth puree. Pick the basil leaves and submerge in water with a skimmer. Blanch for 15 seconds and then refresh under cold running water. Ring out the excess water, roughly chop the basil and transfer to the container of a blender. Add oil, cover and blend on high for 4 minutes. Pour into a cheesecloth-lined sieve over a bain-marie. Drain for 2 hours; store in a squeeze bottle and refrigerate until ready to use.