Quickly blanch and plunge into cold water a big hand of basil leaves. Dry and place in a blender with pinch of salt and a pinch of cracked pepper. For every one half cup of basil you start with add 1/3 cup of water and 2 tablespoons of mild cold pressed oil. Liquify. Taste, adjust seasoning and and strain into a small bottle or cup. Set aside. Tasty basil dressing is key. Water lightens the load and lets the flavor come through.
Take the rind off a seedless yellow watermelon. Save the rind in the frig for smoothies. Cut the melon into the piece style and size you like. Plate. Sprinkle with a mild feta, not too salty or age, like French feta. Drizzle the plate with basil juices and sit down to a tasty treat! Use the rest of the basil juice on sandwiches, fish, tomatoes and anything else you love with a light basil flavor. The Vegetable Alchemist.
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