This vibrant, super-flavorful oil doubles as a dressing for salad, roasted veg, grilled chicken, fish, you name it. It’s dreamy over beans with some shaved pecorino, drizzled on tomato-peach gazpacho, or tossed with pasta/shaved shallots/crushed garlic/super-ripe tomatoes. Dare we say we like it better than pesto?
Bring a pot of salted water to a boil. Toss in the basil leaves, stir to submerge, leave for 10 seconds, and then immediately drain and shock the leaves in ice water for 10 seconds (the blanching ensures the leaves stay bright green). Squeeze the water from the leaves, put the basil in a blender, add the oil and sea salt, and puree until smooth. Taste and add salt as needed (the salt helps the flavor really pop).