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Prep Time30 minutes
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Cook Time15 minutes
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Serv SizeYield" 1/2 cup
A smooth, aromatic basil oil that elevates everything from pizzas and pastas to salads and grilled vegetables.
Ingredients
Directions
If your garden is overflowing with basil like mine, this is the perfect way to use some of it. And if you picked up a package at the grocery store or farmers' market, that works great too. This basil oil is excellent on pizzas, pastas, salads, and grilled vegetables.
Rinse your basil leaves and make sure they’re healthy, vibrant green leaves without any brown spots for the brightest, most flavorful basil oil.
Prepare an ice water bath by adding several cups of cold water to a shatterproof bowl, then add a couple of cups of ice.
Bring a small saucepan of water to a boil. Add 2 packed cups of basil leaves and blanch for 15 seconds.
Place the basil leaves in the ice water bath to stop the cooking process and lock in the vibrant green color.
Lift the basil leaves out of the ice water bath and dry them extremely well, squeezing out as much water as possible.
Place the dried basil leaves into a blender with 1/2 cup of extra‑virgin olive oil, or use a neutral, unflavored oil such as avocado or canola if you don’t want any additional flavors in your basil oil. Add a pinch of salt, if desired. Extra‑virgin olive oil has a noticeable flavor—often grassy, peppery, or fruity—so using it will give your basil oil a more pronounced, savory taste. If you prefer a very clean, pure basil flavor, choose a neutral oil like avocado or canola, which won’t add any additional taste. Blend on high until smooth.
Strain the basil oil through a fine‑mesh strainer. For a more intense basil flavor, cover the oil and let it rest in the refrigerator overnight, then strain it the next day if you prefer.
Pour the basil oil into a container with a lid, such as a mason jar, and refrigerate until ready to use. Basil oil keeps well for about a week.
Enjoy!
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Conclusion
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