Yield: 1 cup
|1 bunch||Basil, washed, stemmed|
|¾ cup||Oil, olive|
Puree the basil with ½ cup of olive oil. Cover with a bit of olive oil and refrigerate for up to two weeks if desired. (The length of time the basil is in oil helps to diffuse the flavor into the oil. On the other hand, after two weeks, the fresh basil begins to lose its bouquet, and taste to natural spoilage.
Discard after 6 weeks and start fresh.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA