The instructions for making this bright green, basil infused oil were given to us by Chef Desi Szonntaugh of Santa Monica's Cézanne restaurant.

Use this oil in to add extra flavor to sautés, salad dressings or sauces. Chef Desi often uses it as a garnish. In his Chilean Seabass with Vegetable Ragout (see related links below for recipe), tiny bright green drops of basil oil shine like little jewels in the golden chicken broth (see photo).

Visit Cezanne!
If you live in or plan on visiting Southern California, a visit to Cézanne will leave you and your companion(s) with a truly memorable dinner experience -- from the rich decor and tableware, to the elegant live piano background music, to the exquisite cuisine of Chef Desi Szonntaugh. Cézanne offers all-day dining with a complete breakfast, lunch and dinner menu that utilizes the finest ingredients, inspiring many return visits from locals and travelers alike.

You can find Cézanne in the Le Merigot Hotel (a JW Marriott Beach Hotel & Spa) at 1740 Ocean Avenue in Santa Monica, California. For more information or to make reservations call 310-395-9700.

Makes 1 About Cup

Purée basil with oil in a blender or food processor. Cook the puree over low heat for about five minutes -- you don't want to cook the oil, you're just allowing the heat to hrefease the basil's flavors. Strain the oil into a clean jar. The oil will keep, covered, in the refrigerator for about 2 weeks.