This bright green basil oil has more uses in the kitchen than you can imagine! It is perfect to decorate or flavor dishes and you will never waste basil again.

To make the basil coulis, also called basil oil, wash and dry the basil well in a salad spinner, since oil and water don't mix well. Separate basil leaves from stems and place in a blender; add garlic, salt, pepper and olive oil all at once. Process until the basil is completely liquefied and the oil turns to a bright green color. Pour into a clean squeeze bottle and store in the fridge. Keeps 3 days to 1 week.

Note: Use in Salmon Tartar, with Crab Cakes and to decorate seafood or poultry dishes.

Chef Eric hints and tips: You may substitute the basil with cilantro or parsley to obtain a cilantro or parsley coulis.

What is a coulis? It is a thin purée usually made of fruits or vegetables, either fresh or cooked, that have been made soft enough to pour. A coulis can be rough in texture or very smooth.