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American, French
Basil Oil

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%)
 

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