Drizzle this over Chilled Minestrone or any warm-weather bean or vegetable soup.
SourceMartha Stewart Living, July/August 1997
1/2 cup extra-virgin olive oil
1 medium bunch basil, leaves picked, rinsed, and patted dry
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.