The recipe is; there is no recipe.
I made a batch of basil oil last night for focaccia round 2 (sundried tomato and basil), which I plan to make this weekend. I made this oil a few years back - it's super simple and far nicer than bottles of basil oil you can buy ready made.
Massacre a small basil plant (remove all its leaves). Shred the leaves (rolling up before chopping makes the process quicker), add to extra virgin olive oil and shake regularly. If and when you decide you want it strained use a sieve or coffee press. It can however be added with the basil leaves still in if you plan on using it soon.
Monthly vegan market in London
12 hours ago