It lasts in the fridge for at least 3 months, just remove from fridge 10 minutes before using since oil will be slightly solid.
Printable Recipe - click here
2 cups lightly packed basil leaves
1 cup extra virgin olive oil
Wash basil well and pat dry with paper towels. Pulse basil and olive oil in a food processor until well mixed. Pour into a saucepan and bring to a light boil stirring occasionally, until oil bubbles around the pan. Let it cool completely.
Run oil thru a fine wire strainer. Discard basil and place oil in a airtight jar. Refrigerate for at least 3 months.