Basil Oil
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.
NotesTry 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.
CostInexpensive
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationdiabetic, egg-free, gluten-free, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian
Equipmentblender
Taste and Textureherby, savory
Type of DishCondiments, dressing, sauces
Ingredients
- 2 tablespoons kosher salt
- 1½ cups cleaned fresh basil leaves, off the stems
- 1 cup virgin or extra virgin olive oil
- Any seared and roasted or pan-roasted fish, poultry, or meat
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Instructions
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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.
1996 Debra Ponzek and Joan Schwartz
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SissieSass
Jun 29, 2017
Thank you for posting this recipe. I always wondered how to make the infused oils so that you have something to put on salad or meats to give dishes a little extra flavor. I love how you can make as much of this as you want, and put it away for later uses. You can always save time for upcoming events by making this oil ahead of time and keeping it at the ready.
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