WP. Basically basil flavored olive oil, which you could drizzle on anything. It looks great but recipe says it only lasts a week in the fridge.
Ingredients
1 tablespoon coarse salt
Leaves from 1 bunch fresh basil (2 packed cups)
1/2 cup packed fresh spinach, stemmed and rinsed
2 cups extra-virgin olive oil
3 cloves garlic, crushed
Instructions
1. Bring a large pot of water (at least 3 quarts) to a boil over high heat. Add the salt. Have a large bowl of ice water at hand.
2. Add the basil and spinach leaves to the pot; blanch for 15 seconds, then drain in a colander and immediately transfer to the ice-water bath to cool.
3. Drain well, then use your clean hands to wring all the excess moisture out of the wad of leaves.
4. Heat 1/4 cup of the oil in a small skillet over medium heat. Once the oil shimmers, stir in the crushed garlic cloves and cook for about 4 minutes, stirring, until golden brown. Do not scorch; adjust the heat as needed.
5. Transfer the garlic and oil to a blender. Add the drained leaves and the remaining 1 3/4 cups of oil; puree well.
6. Pour the puree into a bowl and let steep for 4 hours, at room temperature.
7. Strain the puree through a fine-mesh strainer into a 2-cup jar. Use right away, or cover and refrigerate for up to 1 week.