1 cup (250 ml) fresh basil

1/2 cup (125 ml) canola oil

Salt and pepper

In a saucepan of boiling water, blanch the basil for 10 seconds. Pour into a sieve, rinse under cold water and drain well. In a blender, purée the basil with the oil until smooth. Line a sieve with 2 layers of cheesecloth and filter the oil. Season with salt and pepper.

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