Should be easy right, fresh basil & olive oil...
Problem: I love Michael Chiarello's recipes, but pureed basil and olive oil WILL NOT strain through a paper coffee filter (at least within 4 hours). He advises straining through a coffee filter after doing the first strain, which gets rid of most of the large particles. Squeezing the filter (as he instructs) caused the filter to rupture. Consequently, my basil oil is now 'muddy' instead of clear and beautiful, as it should be.
Take 2--I'm going to attempt this again with whole basil leaves.
Question: Is it *necessary* to blanch and dry the leaves first (a hassle)? One recipe suggests a room temperature infusion after blanching/drying. I'd like to skip the blanching/drying and just warm the whole basil leaves in olive oil, then let come to room temperature and strain. I'd appreciate your feedback/thoughts.