Drizzle this over chilled minestrone or any bean or vegetable soup.
- Yield: Makes 2/3 cup
Source: Martha Stewart Living, July/August 1997
- 1 medium bunch basil, leaves picked, rinsed, and patted dry
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar, and store in the refrigerator for up to three days.