My basil plant has been getting a bit out of control, so I pulled off all the large leaves and made some basil oil.
To make a refined oil for drizzling over salads, blanch the basil first and blend with the oil until smooth.
However, I quite liked the idea of keeping it chunky and rustic, ready to add to pasta dishes.
Wash the leaves and then chop.
Place in a mug.
Add olive oil to just cover.
This can be frozen until needed. You can do this in an ice cube tray but I used small freezer bags.