1 cup fresh basil leaves
1 cup olive oil
Blanch basil in boiling water for 10 seconds. Drain and rinse under cold water. Pat dry with paper towel. Transfer to blender. Add oil and purée until smooth. Season with salt and pepper.
Peach and Cinnamon Basil Sorbet
1 cup sugar
1 cup water
1 bunch (1 ounce) cinnamon basil or
1 1/2 pounds ripe peaches, skinned, pitted, and roughly chopped (about
3 tablespoons freshly squeezed
Combine the sugar and water in a small (1-quart) saucepan and place it over medium-high heat. As soon as the syrup comes to a full boil, add the basil and cinnamon stick, if using, and push them under the surface with a spoon. Immediately remove the pan from the heat. Cover the pan and let the herbs steep for at least 15 minutes. Strain.
Puree the peaches in a food processor. Add the lemon juice and basil syrup. Freeze in an ice cream maker according to the manufacturer’s directions.
Makes 1 1/2 quarts, or 12 servings.