Bright Green Basil Oil

I'm building up to trying a recipe from Charlie Trotter and Rachel Klein's book RAW. I've had the book for awhile. It's full of gorgeous photos. I'd decide: I want to make that! Only to find that it is really 5 recipes in one. So, this gorgeous emerald Basil Oil is in preparation for one of those RAW treats. The oil is very dark green. In the photo, the sun is shining through it, making it look lighter.
1/2C. firmly packed basil leaves
1/2C. firmly packed spinach leaves
1/4C. firmly packed flat leafed parsley leaves
1/4C. organic extra virgin olive oil
1C. grapeseed oil

This part of the finished item isn't actually raw, because first the leaves must be put into boiling water for 45 seconds, then plunged into ice water. This sets the colour. When the leaves are cooled, squeeze out the water. Squeeze again. Rough chop and process in high speed blender with oils for three minutes or until smoothly bright green. Pour into a container with a tight fitting lid and store in the refrigerator for a day.
Next day: strain the oil through a fine mesh sieve or butter muslin, return to the jar and refrigerate for another day. Then use. It's supposed to keep, refrigerated, for a week.
(Tomorrow: spicy pine nuts).