Fresh and herby, drizzle this oil over your favorite grilled meats or summery salads.
- Yield: Makes 2/3 cups
Source: Martha Stewart Weddings Tenth Anniversary, Special Issue 2005
- 2 cups loosely packed basil leaves, rinsed well and dried
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon coarse salt
Place all ingredients in a blender or food processor, and process until smooth and combined. Transfer to a glass jar or airtight storage container, and keep at room temperature until ready to use.