- 1 cup extra virgin olive oil
- 30 g basil, blanched
- Sea salt and freshly ground black pepper, to taste
Blend the olive oil and basil until smooth and bright green. Season to taste.
Strain the oil through a muslin cloth by hanging it over a bowl.
Drizzle this fragrant oil over fried eggs, stir it into dressings, drench hot chips in it, or serve with gnudi.