My parents' garden always seems to have the most fragrant basil and always in abundance. I had so much I didn't want to make just a pesto, so I made basil oil. A beautiful, colorful addition to any dish.
Ingredients 2
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Method 7
Remove the leaves from the stem.
Quickly blanch in hot water the for about 10 seconds. Remove and immediately place into an ice bath to stop the cooking process.
Once cooled, remove the and squeeze to remove the excess water.
Transfer the blanched into a blender. Process the and basil until smooth.
Place into a container and refrigerate overnight. This will allow the flavours to really blend together.
Remove from the fridge and strain the through a sieve with cheesecloth. I left mine for a couple of hours out of the fridge first to bring to room temperature.
Transfer the to a small squeeze bottle. Refrigerate for about 1 month.
Anna Simon's tips
You can use any oil of preference. Some prefer oil with a lower scent; it's a personal preference to use extra-virgin olive oil. Other oils you can use are grapeseed oil, avocado oil, or sunflower oil.
