Most leafy herbs can be used here, perhaps even a combination of herbs. Olive oil tends to solidify in the refrigerator, so remember to take the oil out of the refrigerator in enough time to allow the oil to liquify.

2 c loosely packed basil leaves
1 c extra virgin olive oil
1/2 t fine (sea) salt

1. Prepare a large bowl of ice water. Bring a pot of (salted) water (a couple of quarts) to the boil. Meanwhile, rinse basil, separate leaves from stem, and put into a large colander or sieve set over the sink or a bowl. When the water comes to the boil, slowly pour it over the basil leaves. When finished, immediate lower the colander or sieve into the bowl of ice water. This will stop the basil leaves from cooking and help the basil leaves retain their bright green color.  Transfer the basil leaves to a clean dish towel. Roll the towel and gently squeeze to dry the leaves.

3. In a food processor or blender, combine the dry leaves, the oil, and the salt and process until pureed and well blended. Transfer to a small jar with a lid. Store, covered, and refrigerated. Remove from the refrigerator at least 15 minutes before using. Shake to blend again before using.

4. Drizzle on freshly sliced tomatoes, over poached fish, steamed veggies, use as an element in salad dressings…