Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 8 Times
Can be made ahead of time.
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Basil Oil
Cookbook
This recipe illustrates the method for making a basic herbal oil. Blanching the herb reduces its volume by half and also sets its color, so this basil oil is a striking, intense green. Use this method for making cilantro oil or chive oil. Either virgin or extra-virgin olive oil will work here, but extra-virgin will lend a more pronounced flavor.
Yield : Makes about 1 cup
Ingredients
- 2 tablespoons kosher salt
- 1½ cups cleaned fresh basil leaves, off the stems
- 1 cup virgin or extra virgin olive oil
Serve with:
- Any seared and roasted or pan-roasted fish, poultry, or meat
- Roasted Cod with Confit Bayaldi
- Cod and Potato Cakes Provençal with Ratatouille
- Saddle of Lamb with Ratatouille
Directions
Combine 2 quarts water and the salt in a large pot and bring to a boil over high heat. Add the basil and blanch 15 seconds, or until it is bright green and wilted; immediately plunge it into a bowl of ice water. Drain the basil, wrap it in a kitchen towel, and gently squeeze out as much water as possible. In a blender, combine the basil with the oil and blend until smooth. Strain through a cheesecloth-lined sieve, without pressing down on the solids.
Notes
Try this as a dip for slices of fresh French or Italian bread.
If the basil is sandy, rinse it and shake dry before picking the leaves off the stems.
Make-ahead note:
• Basil Oil can be refrigerated up to 2 days.
© 1996 Debra Ponzek and Joan Schwartz
Nutritional Information
Nutrients per serving
Nutritional information is based on 16 servings.
119 kcal
0 % daily value
0 % daily value
0 % daily value
1 mg
0 mg
0 g
0 g
0 g
0 g
0 mg
630 mg
2 g
14 g
0 % daily value
