Bring a large saucepan of salted water to a boil. Blanch the basil
leaves for 15 seconds, immediately transfer to a bowl of iced water
and drain. Coarsely chop the basil, squeezing out
any excess water between paper towels. In a blender combine the
chopped basil and oil and puree for 3 to 4 minutes or until bright
green. Pour into a jar or other air tight container, cover, and
refrigerate for 1 day. Strain the oil through cheesecloth and
refrigerate for another 24 hours. Bring oil to room temperature to
use.
