Basil Oil

2 cups fresh clean basil leaves (dried well)
1 clove garlic, optional
1 cup good quality olive oil

Plunge basil leaves in a strainer into boiling water for 1 1/2 minutes. Remove immediately and run cold water over the leaves. Turn leaves onto a dish towel and pat completely to dry.

Pack the blanched leaves into a sterilized jar, and pour oil over the leaves. If desired, add the garlic. Allow the flavors to steep for at least 24 hours, then label and store in the refrigerator.

Keeps for about 1 month refrigerated.

Makes 2 cups.