Yield: Yields about 1/2 cup purée.
Blanching the basil before puréeing it will help the herb retain some of its bright green color. The purée gets layered with slow-roasted tomatoes in the Tomato Confit, Basil & Goat Cheese Terrine for a stunning appetizer. If you like, reserve the basil-infused oil that drains the the purée to garnish the finished terrine.
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