Emerald Basil Oil

Add the basil to a high-speed blender; fill a large bowl with ice water. In a small saucepan, heat the oil over medium-high until shimmering but not bubbling (it should reach about 200°F). Very carefully pour the hot oil over the basil and use a rubber spatula to gently press the basil down until completely submerged.

Blend the basil until very smooth, about 1 minute—don’t worry if the color darkens. Pour the mixture into a heatproof bowl or container and hold it in the ice bath to cool quickly and completely. If you have time, refrigerate the mixture and let it infuse for a few hours or overnight. Strain through a fine mesh sieve (for extra-clear oil, line the sieve with a coffee filter); do not press or disturb the solids. Straining can take anywhere from 30 minutes (without a coffee filter) to a couple of hours.

Transfer the oil to a glass bottle or other airtight container and store in the refrigerator for up to 5 days or the freezer for several months.