This Basil Oil is a fantastic! I imagine if it were possible to wring out basil leaves, this is what you would end up with – herbaceous, delicate, essence of basil. Use this as a dipping oil for crusty bread, drizzle over bruschetta, caprese salad, or even on top of tomato soup.
Allow the Basil to Steep in Hot Water:
Shock the Herbs after Blanching:
Puree the Basil:
Cook the Basil Oil for 1 to 2 Minutes:
Strain the Basil Oil:
- 1 cup fresh basil leaves, packed
- 2 Tbs extra virgin olive oil
- ¼ cup grapeseed oil
- Prepare a bowl of ice water. In a separate bowl, pour boiling water over basil leaves. Let the herbs steep for 30 seconds.
- Using tongs or a slotted spoon, transfer the basil from the hot water to the ice bath to halt the cooking process. By shocking the basil, you will retain its deep green color.
- Remove the leaves from the ice water and squeeze out any excess water using a paper towel.
- Place the herbs in a blender or food processor and add the oils. Blend for 1 minute.
- Place the combined mixture in a small sauce pan over medium heat. Stirring constantly, warm for 1 to 2 minutes. Do not let it boil.
- Strain contents through a fine meshed sieve. If you do not have a fine sieve, strain through several layers of cheesecloth.
- Let the basil oil come to room temperature before serving. Oil will keep for a week, refrigerated.