Basil and Garlic Infused Olive Oil

Makes about one cup

2 cups basil leaves, tightly packed
4 garlic cloves, peeled
1 cup extra virgin olive oil

Wash and thoroughly dry the basil leaves. Using your chef knife, smash the garlic cloves to remove the peels. Add the basil, garlic and extra virgin olive oil to a thick-bottomed pan. Slowly heat the oil until small bubbles are produced (about 170 degrees). Continue to cook for about 5 minutes, stirring often. Remove pan from heat and carefully strain the oil into a bowl. When cool, transfer the oil into a clean, sterile bottle and seal. Refrigerate and use (or discard) after one month.