Basil Oil Recipes

BASIL OIL (AND OTHER HERB FLAVORED OILS)

Steps:

• In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
• It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

BASIL OIL

Steps:

• In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days.

BASIL OIL

Steps:

• Bring a medium saucepan full of lightly salted water to a boil. Add basil. Blanch 20 to 30 seconds. Drain and squeeze dry.
• Put basil in a blender with 1/4 cup olive oil. Blend. With motor on high, gradually add remaining cup olive oil. Blend until smooth. Pour mixture into a glass jar or bottle and leave to steep for one day. Store in refrigerator.

BASIL OIL

Steps:

• Wash Basil.
• Let basil dry thoroughly and then pat it with kitchen paper to dry it more (very important).
• Put basil in bottles with a GOOD seal (I use german beer bottles with a porcelain, rubber and metal top) and cover with oil.
• Leave for at least 2 weeks.
• Use to flavour pasta, salads, potatoes, etc.

BASIL-INFUSED OLIVE OIL

Steps:

• ****Combine basil and olive oil in a blender. ****Puree the mixture until smooth. ****In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds. ****Pour the heated mixture through a fine-mesh strainer into a bowl to remove the basil. ****Let the mixture sit for a few hours. ****Pour the oil into an airtight jar. (don't include the dark liquid at the bottom of the bowl, which is water mixed with finely ground basil) ****Use oil as a marinade, condiment, or substitute for herbs when cooking.

BASIL OIL

Steps:

• In a large saucepan of salted boiling water, blanch the basil for 5 seconds. Drain and plunge the herbs into a bowl of ice water. Drain well and squeeze out all the liquid.
• Puree in a blender with the olive oil. Cover and let stand overnight. Strain through a fine double-mesh sieve. Pour into a sterilized glass bottle or plastic squeeze bottle, seal, and refrigerate for up to 1 month, though it is best used within 1 week.

SIMPLE GARLIC BASIL OIL

Steps:

• Place all ingredients in blender and process until smooth and uniformly green.
• Serve with crusty bread for dipping or over pasta.