Vibrant Basil Drizzle

Bring a pot of water to a boil. Once boiling, add the basil leaves and blanch for 15-20 seconds. Immediately transfer the basil leaves to a bowl of ice water to stop the cooking process. Drain and pat the basil leaves dry with a paper towel.

In a mini-food processor or blender, combine the blanched basil leaves, water, garlic, kosher salt, and red pepper flakes. Pulse a few times to begin breaking down the basil leaves.

Add the extra virgin olive oil and blend until you have a smooth sauce.

Pour the basil mixture through a fine-mesh strainer placed over a bowl, pressing on the solids to extract as much oil as possible. Discard the solids.

Use the basil drizzle immediately, or cover and refrigerate to allow the flavors to meld and intensify even more by the next day. It will last in the refrigerator for up to 2 to 3 days.