3 cups packed basil leaves
3/4 cup grape-seed oil
1 teaspoon salt
Bring 2 quarts of water to a boil. Use about 1/4 cup salt per quart of hot water. Drop basil into boiling water for 15 to 20 seconds, and immediately plunge basil into ice water to chill. Drain, and squeeze
out as much water as possible. Cut basil into small pieces and place in a blender with oil and salt. Blend on high speed for 2 minutes. Allow to sit for 10 minutes. Strain purée through a sieve lined with
cheesecloth . Discard the cheesecloth, and reserve purée that remains (it can be added to mayonnaise, pasta, or mashed potatoes).