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How to Make Basil Oil
This delicious oil will add a gourmet touch to appetizers, grilled chicken, pork, steaks and seafood. It's wonderful drizzled over veggies and makes fantastic appetizers!
Ingredients
- 1 to 1 ½ cups fresh basil leaves*
- 1-2 quarts boiling water
- ¾ cup neutral flavored oil such as canola or sunflower oil**
- ¼ cup extra virgin olive oil**
Instructions
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Place basil leaves in a strainer over a large bowl. Slowly pour boiling water over the fresh herbs. Immediate rinse with lots of cold water (this stops the cooking process), then allow to drain.
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Roll the herbs on several thickness of paper towels and squeeze dry, then squeeze again, to remove as much water as possible.
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Put blanched herbs in a blender or the bowl of a food processor. Add the oils and blend well for about a minute.
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Pour pureed herb and oil mixture into a small sauce pan on medium heat. Slowly bring the herb oil to a simmer and then cook for about a minute longer, stirring gently, until you see the mixture transform to a bright green color. You'll notice the color change first at the edges and then it will spread to the center.
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Don't let the oil cook at too high a heat, it could burn or fry the basil. Turn down if bubbling too rapidly.
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Drain oil through a fine strainer or several thicknesses of cheesecloth. Discard solids.
Recipe Notes
* There is approximately ¾-1 cup of basil leaves in a typical grocery store plastic container. The more basil you use, the more intensely basil-y the oil will taste. Trader Jo's has a wonderful, large package of basil for a very reasonable price.
**Don't try to use all olive oil. The flavor is too strong and will take away from the delicious basil flavor. A bit of olive oil adds a richness to the finished oil.