In a large sauce pan, blanch basil leaves for 5 seconds. Refresh in an ice bath and squeeze out any excess liquid. Place leaves and oil in a blender and puree.

First, strain the puree through a fine mesh sieve. Then line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.