← Back to Search Results
American, French
Basil Oil Recipe-15607

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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:

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 (% daily value)

Nutritional information is based on 16 servings.

119kcal (6%)
0mg (0%)
0mg (0%)
0mcg RAE (0%)
1mg
0mg
0g
0g
0g
0g
0mg (0%)
630mg (26%)
2g (9%)
14g (21%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
flavor Flavor
by Rocco DiSpirito
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
big-fat-cookies Big Fat Cookies
by Elinor Klivans
mom-a-licious Mom-a-Licious
by Domenica Catelli
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
lucid-food Lucid Food
by Louisa Shafia
baked-explorations Baked Explorations
by Matt Lewis
west-coast-cooking West Coast Cooking
by Greg Atkinson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?