You could also try it drizzled over these Smash Roasted Fingerling Potatoes. A little bit on a plate with a pinch of sea salt and a grind of fresh black pepper is perfect for dipping some crusty bread into. Splash a little on a piece of grilled fish or chicken to add a nice burst of bright summer flavor. Or, you can use it as the oil for making basil vinaigrette.
1 Cup Fresh Basil Leaves
1 Cup Extra Virgin Olive Oil
Bring a pot of water to a boil and blanch the basil leaves for 15 seconds. Remove them from the water and lay them out on a clean dish towel. Place another clean dish towel over the top and press all of the moisture out. Transfer the basil leaves to the blender and add the olive oil. Blend until completely smooth.
Pour the oil through a fine mesh strainer with a bowl underneath or through a colander lined with four layers of cheesecloth. You could also try using a coffee filter but the process will be pretty slow. Repeat the straining process 2 more times. Pour the basil oil into a clean jar, cover and chill. Take the oil out of the fridge about a half an hour before you want to use it so that it will become fluid. Use within 2 weeks.