Name: Basil Oil
Yield: Makes about 3/4 cup
Ingredients: 1 1/2 cups (packed) fresh basil leaves; 3/4 cup olive oil

Recipe information

Ingredients

1 1/2 cups (packed) fresh basil leaves

3/4 cup olive oil

Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)

Like “absolutely decadent” chocolate pudding and fattoush salad.

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Turn humble onions into this thrifty yet luxe pasta dinner.

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Like lemony risotto and tandoori-style cauliflower.

Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.

For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.