• 20 leaves of basil (or a good handful of parsley leaves)
• Extra-virgin olive oil
• Salad oil (optional)

Take about 20 leaves of basil (or in the case of parsley oil, a good handful of parsley leaves). Drop the leaves into boiling water for five or six seconds and immediately remove them to a bowl of ice water (this will get you a nice, bright, electric green color).

When cool, squeeze out all the moisture you can. Chop roughly and place in the blender. For basil oil, add just enough olive oil to cover. For parsley oil, I suggest a less strong-tasting salad oil. Blend the living hell out of everything.

Pour and scrape the puree into the strainer and push the green sludge carefully with the small ladle or spoon, squeezing through every bit of color, goodness and flavor. Discard what remains in the strainer. Keep the oil in a squeeze bottle and use where desired or needed.

-- "Les Halles Cookbook," by Anthony Bourdain