Preparation

• 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 Tbs. of the olive oil. Purée well, adding more olive oil if needed to chop finely. To drain the excess oil, put the purée in a coffee cup or a custard cup lined with a paper coffee filter or cheesecloth for 15 to 20 minutes.