Directions

1. Add the hot water to the mixing bowl to preheat the water for 5 minutes / 265°F|130°C / speed 1 / stir.

2. Wash, pick and dry the basil, once the water has finished heating add it to the simmering basket in the mixing bowl. Cook for 30 seconds / 265°F|130°C / speed 2 / stir.

   Prepare some ice in a bowl to immediately cool down the basil by adding it to the ice.

3. As soon as the basil is done strain the water and add the basil to the ice bath. Clean out the mixing bowl and dry well.

4. Strain the water off the basil by squeezing it strongly, you must remove most water from the basil to avoid water particles in the oil. Add the basil and salt along with the oil to the mixing bowl, insert the measuring cup and mix for 1.5 minutes / speed 10.

5. Leave the oil over night at room temperature to allow the infusion to take place. Strain the oil through a fine sieve to remove all the leaf particles. Alternatively try a coffee filter paper.

6. Your recipe is completed. Store up to a month in the fridge. Use the filtered basil leaves to make a great pesto!