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If you want to preserve the bright green basil color for leftovers, see the notes below on How to Blanch Basil*. Otherwise, go to Step 2.
Using a small blender or immersion blender, blend the olive oil, garlic and salt. Then add the basil leaves and pulse until a chunky sauce forms. Make sure not to over-blend. Or, grind the ingredients in a mortar and pestle until a chunky sauce forms.