Basil Oil
This simple basil infused olive oil recipe gives you the opportunity to leverage your fresh basil in so many ways.
Equipment
- 1 Handheld immersion blender A food processor works great as well
- 1 Cheese cloth
- 1 Mason jar Any sterilized jar will do
Ingredients
- 30 ml Extra virgin olive oil
- 1/2 cup Fresh basil leaves
Instructions
- Pick Fresh Basil LeavesCarefully pluck the basil leaves from the stems, making sure to use only the freshest leaves for the best flavor.
- Blanch the BasilPlace the basil leaves into a pot of boiling water for about 10 seconds to blanch them. This step helps preserve the vibrant green color and flavor.
- Cool the BasilImmediately transfer the blanched basil leaves into a bowl of iced water to stop the cooking process. This step ensures the leaves stay bright and fresh.
- Dry the Basil LeavesGently pat the basil leaves dry with a paper towel or cloth. The drier they are, the better the oil will turn out.
- Blend the Basil with Olive OilAdd the basil leaves and high-quality olive oil to a bowl. Using a food processor or an immersion blender, blend the mixture until it reaches a smooth, pesto-like consistency.
- Strain the MixtureCarefully strain the basil-oil mixture through a cheesecloth to separate the solid basil bits, leaving you with only the smooth, green oil.
- Store Your Basil OilTransfer the basil oil into a clean bottle or jar and refrigerate. It will stay fresh for up to a few weeks.Pro Tip: When you’re ready to use the oil, take it out of the fridge an hour or two beforehand to allow it to reach room temperature and fully release its flavors.