Instructions

1. Heat oil in a small saucepan over medium heat until it reaches around 250°F. To test the temperature, simply dip a basil leaf into the hot oil. If it pops, you’re good to go.
2. While oil heats, fill a large bowl about halfway with ice and cold water. Float a smaller metal bowl in ice water to chill. Place basil leaves in a blender.
3. Pour hot oil over basil and put the lid on the blender, covering central opening with a towel to avoid splatter. Blend on low speed, slowly increasing speed to high until mixture is smooth or until you stop seeing small pieces of basil, about 20–30 seconds.
4. Immediately pour basil and oil mixture into cold metal bowl and whisk rapidly for about 2 minutes until oil has cooled.
5. Pour into an airtight container, cover, and let infuse in refrigerator for up to 2–3 days; any remaining basil pieces will settle to the bottom. Slowly pour basil oil into a glass storage container, stopping when you see basil particles. Strain remaining oil into container through a fine-mesh sieve or cheesecloth. Use immediately or store in the refrigerator for up to a month.