Master Recipe 
I delight in having a fridge full of herb-infused oils. Basil is a longtime favorite that I use often to bring fragrance, color, and a final touch of drama to dishes like Thin Crust Pizza with Mozzarella and Capers, Chickpea Crêpe with Fresh Goat Cheese, Zucchini Ribbons, and Toasted Pine Nuts, or a 40-Minute Cheese Pinwheel Loaf; to simply drizzle over grilled eggplant or a tomato salad; or to garnish soups. I blanch and refresh the basil so it keeps its brilliant green color. I use olive oil here, for I feel the basil would feel betrayed if I did not. For all other herbs, I prefer sunflower oil. All of the recipes can easily be halved. I also find that a blender—as opposed to a food processor or immersion blender—does a superior job of completely and thoroughly integrating the herbs with the oil.
MAKES ABOUT 1 CUP (250 ML)
EQUIPMENT: A 5-quart (5 l) pasta pot fitted with a colander; a fine-mesh sieve; a blender; a small jar with a lid or a plastic squeeze bottle.
3 tablespoons coarse sea salt
4 cups loosely packed fresh basil leaves
1 cup (250 ml) extra-virgin olive oil
1. Prepare a large bowl of ice water.
2. In the pasta pot, bring 3 quarts (3 l) water to a rolling boil over high heat. Add the salt and the basil leaves and blanch for 25 seconds. Drain the basil and transfer the leaves to a fine-mesh sieve. Dip the sieve into the ice water to refresh the basil and help retain its bright green color. Transfer the basil leaves to a thick, clean kitchen towel. Roll the towel and squeeze to dry the leaves.
3. In the blender, combine the basil leaves and oil and blend for a full minute. Transfer to the jar or squeeze bottle. Store the infused oil in the refrigerator for up to 1 week or freeze for up to 1 month. Remove from the refrigerator at least 10 minutes before using if the oil has congealed.
VARIATIONS
Follow the recipe above, with these adjustments:
Use on fish and shellfish, especially raw oysters on the half shell; as a garnish on Blanched and Grilled Asparagus with Chives; or drizzled on soups such as Magic Cèpe Mushroom Soup.
No need to blanch; place 1 cup packed chopped fresh chives in a fine-mesh sieve and run hot water over them for several minutes to soften and remove the chlorophyll flavor. Blend with 1 cup (250 ml) sunflower oil.
Use on steamed or blanched vegetables, on sliced summer tomatoes, or roasted lamb, beef, or chicken.
Blanch 1 cup fresh rosemary leaves for 30 seconds as directed. Blend with 1 cup (250 ml) sunflower oil.
Drizzle on grilled lamb.
Blanch 4 cups fresh mint leaves for 15 seconds as directed. Blend with 1 cup (250 ml) sunflower oil.