2 cups fresh basil leaves, packed
1 3/4 cups canola oil
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
Sterilize a glass container by either submerging it in boiling water for 5 minutes or running it through the dishwasher.
Wash the basil and pat dry. Prepare a bowl of water and ice. Set aside. In a small saucepan, bring a small amount of water to a boil over medium heat. Add the basil and boil for a minute. Drain the basil and add to the ice water to cool. Remove and pat dry.
Heat the canola oil and olive oils in a small saucepan over medium heat until just warmed, about 3 minutes. Place the basil in a blender. Turn the blender on low and slowly pour in the oil. Puree until smooth. Season with the salt. Strain the mixture through a fine mesh strainer or a colander lined with damp cheesecloth.
Transfer to the sterilized container and refridgerate until ready to use. Store the oil in the refridgerator up to 1 week.
For Cilantro, Chive, or Tarragon Oils, substitute 2 cups fresh herbs for the basil.