Basil Oil makes infusing your food with fresh herbs easy.
If you have luscious basil plants in your herb garden making Basil Oil is easy and a great way to incorporate basil flavour in to your meal.
I drizzled it on this Beet and Burrata Salad but there are many uses.
Any where you would like a hit of basil, you can drizzle this oil. Think plain, fresh tomato slices, drizzled on a pizza, drizzled over lamb or fish... you can use your imagination.
My Vitamix blender is very powerful so it blended up to a smooth texture. Depending on your blender performance you may need to strain the oil through a very fine seive or cheesecloth if you have any texture remaining from the basil leaves.
It needs to sit at least 8 hours for the flavour to meld but 24 is better. It wil lkeep up to one week, sealed in the fridge. Be sure to use it at room temperature.
Enjoy!
Basil Oil
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Save Print Pin FacebookIngredients
- 4 cups fresh basil leaves
- 1 cup olive oil
- ½ tsp sea salt
Instructions
- Rinse basil leaves. Bring a large conatiner of water to a boil in the microwave. ( I use an 8 cup Pyrex measuring cup.) Press basil leaves under the water and hold for about 20 seconds. Drain water and gently squeeze leaves in paper towel to remove excess moisture.
- Blend basil and oil in blender until completely blended. Depending on the strength of your blender yo may need to pass the oil through a fine seive or cheesecloth to ensure the oil is smooth.
- Transfer oil to a pouring vessel, cover and refrigerate at least hours and preferably 12-24.
- Will keep refrigerated and sealed up to one week.
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