Basil-infused oil

In a mixing container, combine the basil, spinach, oil and vinegar.

Using a blender or immersion blender, blend the ingredients together until you achieve a smooth texture.

Season the mixture with salt, according to your taste preferences. Perhaps it might need a bit more acid (vinegar), be sure to taste and adjust as needed.

At this point, you can choose to use the basil-infused oil as is, or you can strain it through a fine mesh sieve or cheesecloth for an even smoother consistency. This step will help remove any remaining solids, leaving you with a silky, infused oil.

Transfer the finished basil-infused oil to an airtight container, and store it in the refrigerator for up to a week.