1. Bring a large pot of water to boil over high heat. Once the water is boiling, fill a large bowl with ice water.

2. Blanche the basil leaves (this will give the finished oil a pretty color): Using a long pair of tongs, firmly hold your basil leaves and dip them into the boiling water without letting go for 10 seconds (do not leave them in the boiling water for any longer than this!). Then, immediately transfer them to the ice water and stir. Drain the blanched basil leaves on paper towels as best you can.

3. In a blender or food processor, combine the blanched basil, ½ cup of the oil, and salt to taste and blend to combine. It may be a bit frothy at first—that’s ok. Add the remaining oil and blend again to combine.

4. Transfer to an airtight container and store in the refrigerator. Use on pasta, bread, eggs, in dips, and more!