1 1/4 cups olive oil
1 cup basil leaves
2 cups basil leaves, extra, blanched and drained
1/4 olive oil, extra
Place the 1 cup of basil and the 1 1/4 cup olive oil in a medium skillet over low heat and cook until the oil is just warm, about 5 minutes. Set aside for 15 minutes and strain.
Pulse the extra basil and olive oil in a mini food processor to form a paste. Stir the paste through the basil oil.
Will keep for about a week in the fridge.