- 1:3 ratio of basil leaves/stems, separated and a good-quality olive oil
- garlic cloves, smashed (optional)
- Add plenty of ice to a large steel prep bowl. Add in some cold water to create an icy bath.
- Bring a salted pot of water to a boil. Throw in the basil stems and blanch for 2-3 minutes. Remove the stems from the water and place in the ice bath.
- Now add the leaves to the boiling water and blanch for 20 seconds. Remove from the water and add the leaves to the ice bath. Discard the boiling water.
- Dry the leaves and stems very well with towels and place in a blender. Puree for one to two minutes with the olive oil, then place the puree back into the pot and heat for 3-4 minutes over medium-high heat, adding in the smashed garlic if desired.
- Remove from the heat and place the entire pot in the ice water bath. Stir vigorously to cool the mixture down.
- Transfer the mixture to a container and place in the refrigerator for 1-2 days to allow the flavor to develop. Then strain the mixture through a fine sieve and store in an airtight container in the refrigerator.
- It will become butter-like in texture once chilled, but will melt very easily once exposed to room temperature. After a week, place in the freezer and use as needed in sauces and marinades or as a spreading for bread.