Basil oil

This recipe from Tony Conte, chef of The Oval Room, is an element of his recipe for Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil (also in this section). But it's delectable alone drizzled over finely sliced heirloom tomatoes or a fillet of firm white fish that has been steamed or roasted at a high temperature. It also works with a pasta like angel hair. Either Thai or conventional basil can be used.

Pick the leaves off 1 pound of basil. Blanch, drain and dry on paper towels, separating the leaves as much as possible. Put in a blender with 1 inch of grapeseed oil (or other light, flavorless seed oil), kosher salt and blend until a bright green. Pour the oil into a bowl nestling in ice to chill quickly, pass it through a fine sieve without pushing, let drain at least 2 hours, then refrigerate till needed.

This recipe first appeared in the NorthWest Current. Photo courtesy of Tony Conte.

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