- Pinch salt
- 2 to 3 Tbs. extra-virgin olive oil
- 3 cups lightly packed basil leaves (about 2-½ oz.)
Fill a medium bowl with ice water. Bring a large pot of salted water to a boil and blanch the basil for 20 seconds. Dunk the basil in the ice water for a few seconds. Drain well and gently squeeze out excess moisture with towels. Put the basil in a food processor (a mini one works well) with 2 Tb...
Variations on Basil Purée
- 4 cups loosely packed fresh basil leaves
- 1 cup olive oil or 1 (8-ounce) can tomato sauce