If you want to be fancy, you can drain this oil through muslin (or a tea towel) to make a deep green oil that looks fancy and tastes delicious, but I tend to eat it as it is, crushed leaves and all. You can see mine on the focaccia - I shared the recipe a few days ago if you'd like to scroll back and make your own - and I can assure you no muslin cloth was damaged during the making of this bread.

Drizzle basil oil over...

Pasta
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Crusty bread
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Basil Oil

SERVES: 6

1 large bunch of basil
150ml olive oil
Pinch of salt

1: Pick the leaves from the basil and place them into a jug blender. Add the olive oil, pour it on to the basil.

2: Put the lid on and cover with a cloth and blend together, and season.

3. You can use now, or...

4: Pass the oil through a muslin cloth or tea towel and put it in the fridge to cool.