Basil Oil
This basil oil, made simply from basil, oil, and salt, is what to do with that half bunch of basil languishing in the fridge. Instead it becomes perfect for dipping, dunking, and drizzling. Here's how to make it.
Ingredients
- Fresh basil
- Good quality olive oil, chilled
- Sea salt
Instructions
- Bring a large pot of water over high heat to a boil. Have ready a large bowl of ice water.
- Pack the basil leaves into measuring cups, discarding the stems and any bruised leaves.
- Measure out half the amount of oil as basil in a separate measuring cup. (So if you had 1 cup basil leaves you would use 1/2 cup oil.) Add 1/4 teaspoon of salt for each cup of basil leaves.
- Dump the basil in the boiling water and quickly blanch the leaves just until wilted, 6 to 8 seconds. Dump the basil into a strainer, transfer to the ice water, and gently stir until cold.
- Strain the basil again and gently squeeze or blot it completely dry with paper towels to remove any excess water.
- In a blender, combine the basil, oil, and salt and blitz until smooth. Let sit for 30 minutes and then pour through a strainer lined with cheesecloth, pressing with a spatula or the back of a spoon to obtain as much oil as possible.
- Pour into a clean jar and cover. Use at once or refrigerate for up to a week, returning the oil to room temperature before using.
Nutrition
Serving: 1tablespoon | Calories: 60kcal | Carbohydrates: 0.04g | Protein: 0.05g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 0.2mg | Fiber: 0.02g | Sugar: 0.004g