- 400g Thai basil (daun selasih)
- 1 litre olive oil
- Place basil and olive oil in a food processor and blend until fine.
- Transfer the blended oil mixture from the processor into a muslin or cheese cloth. Tie the cloth up in a bundle and hang from the wire rack in the fridge.
- Place a bowl under it to trap all the basil oil drippings.
- The oil is ready for use. When not in use, keep the oil in the fridge as the basil turns rancid quickly.