Basil Oil

Sometimes a simple, everyday ingredient can use a fresh makeover. (Can't we all now and then?) The simple infusion of basil and olive oil makes crusty bread with goat cheese all the more special. Use this oil for salad dressings, pasta dishes, or any other place you can think of to drizzle it. I think I might become obsessed with fresh herb oils - oregano, rosemary...I'm already plotting my next concoction.

                   1 1/4 cups olive oil
                   1 cup basil leaves
                   2 cups basil leaves, extra, blanched and drained
                   1/4 olive oil, extra

Place the 1 cup of basil and the 1 1/4 cup olive oil in a medium skillet over low heat and cook until the oil is just warm, about 5 minutes. Set aside for 15 minutes and strain.

Pulse the extra basil and olive oil in a mini food processor to form a paste. Stir the paste through the basil oil.

Will keep for about a week in the fridge.

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