Basil Oil
Another summer in a jar recipe. Make some to enjoy at the height of basil season, and stash some in the freezer for a sure cure of the winter blahs. This oil is wonderful drizzled over grains and steamed vegetables, or tossed with grilled shrimp. Or how about dunking some crusty Artisan bread right in the middle of a big old jar?
Ingredients
- 1 cup fresh Basil leaves and stems packed
- 1 cup Extra Virgin Olive Oil
- ¼ teaspoon salt or to taste
Instructions
- Give the basil a nice cool soak in water for about 15 minutes. Before doing so, cut off the tough bottom stems - go ahead and keep the flowers on if basil has flowered.
- Blanch basil in boiling water for abut 10 seconds, then immediatly remove to a sink full of cold water and leave there until leaves are cool. Remove from water and blot dry with a thick towel.
- Into a food processor in this order: olive oil, salt, and blanched basil. Blend for about one minute,or until mixture is very smooth.
- Strain through a fine mesh strainer or cheesecloth into a bowl (try not to press down or mixture might get cloudy – if you just have to, do so gently).
- KEEP REFRIGERATED WHEN NOT IN USE.
- USE WITHIN THREE WEEKS OR DISCARD – HERB OILS ARE NOT SAFE TO KEEP AROUND FOR A LONG PERIOD OF TIME.