Basil Oil Sauce

1 cup packed fresh basil leaves, stemmed and washed

1/2 cup extra virgin olive oil
2 tablespoons water
4 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.   Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Good to drizzle over steamed or roasted vegetables, potatoes, use as a bread dip, use your imagination.