Garden-grown basil can pile up fast. Here's a good use for it: basil-flavored oil, delicious on salads or drizzled over baguette slices topped with ricotta cheese. To make it, blanch 1 cup of basil leaves and blend them in a food processor with 1/2 cup olive oil and a pinch of salt. Pour the mixture through a fine-mesh strainer lined with a coffee filter. Refrigerate in an airtight container for up to a week.
1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.
2. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.
3. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.
4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.