- Prep Time 0:05
- Cook Time 5 seconds
- 7 Comments
As summer ends (yeah, yeah, I know it’s already ended), I’m feeling wistful about the loss of in-season, basil. With this in mind, I did the best thing I know of to capture the essence of sweet, fresh basil: I made basil oil. Swirl into soups, toss a drizzle with fresh pasta for an instant gourmet treat, or drizzle it over grilled chicken or fish to infuse effortless flavor and class to a simple meal.
- 1 cup fresh basil leaves, packed tightly $1 for a bunch
- 1/2 cup extra virgin olive oil Pantry
Total Cost of Ingredients: $1
Bring a medium pot of water to a boil. While water boils, fill a large bowl with ice water and have a strainer ready.
Once water is boiling, quickly submerge the basil and leave for about 5 seconds. Immediately drain basil and plunge into the ice water. Leave the basil in the ice water for about 30 seconds, then drain.
Combine the basil and olive oil in a food processor or blender and puree until the mixture resembles a very wet pesto.
Strain the oil mixture through a coffee filter or cheesecloth, into a class container with a fitted lid (small Mason jars work well for this).
For the best flavor, use within 2 weeks of making. Some of the basil may change color slightly and dsettle at the bottom of the jar. This is fine, just stir well before using.
Store the oil with the lid screwed on tightly, in the refrigerator.
Makes about 1/2 cup oil.