Lemon Basil Oil Recipes

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LEMON BASIL GRILLED CHICKEN



Lemon Basil Grilled Chicken image

Tart, fresh marinade livens up simple grilled chicken.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 47m

Yield 6

Number Of Ingredients 7

6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
1 teaspoon freshly grated lemon peel
¼ cup fresh lemon juice
2 teaspoons minced fresh garlic
¼ teaspoon salt
2 tablespoons Mazola® Corn Oil
½ cup loosely packed fresh basil leaves

Steps:

  • Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
  • Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
  • Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
  • Preheat grill to medium-high heat or about 400 degrees F.
  • Remove chicken from marinade and discard marinade.
  • Grill for 4 to 6 minutes per side or until cooked through.
  • Transfer to serving plate and garnish with additional basil, if desired.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 1.3 g, Cholesterol 64.6 mg, Fat 7.4 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 1.4 g, Sodium 153.6 mg, Sugar 0.3 g

LEMON BASIL OIL



Lemon Basil Oil image

I have both a lemon tree and a garden that produces basil in quantity. Everyone got oil for gifts this year. Great for salads or dipping.

Provided by Cathleen Colbert

Categories     Salad Dressings

Time 1h50m

Yield 1 cup

Number Of Ingredients 3

2 tablespoons lemons, zest of
15 fresh basil leaves
1 cup canola oil or 1 cup olive oil

Steps:

  • Combine ingredients in a glass measuring cup.
  • Set the cup on a pie plate in the middle of the oven.
  • Heat oven to 300 degrees and leave oil for 1 hour and 40 minutes, checking temperature occasionally with a candy thermometer.
  • When done (temperature should be 250 degrees F), remove to rack to cool.
  • Line a small strainer with a coffee filter that is moistened with a small amount of oil.
  • Strain the oil through the filter into a hot, clean glass container.
  • Cover and store in refrigerator for up to one month.

Nutrition Facts : Calories 1934.8, Fat 218.1, SaturatedFat 15.5, Sodium 1, Carbohydrate 2.2, Fiber 1.6, Sugar 0.5, Protein 0.4

GARLIC AND LEMON OIL



Garlic and Lemon Oil image

Provided by Ina Garten

Categories     condiment

Time 20m

Yield 2 cups

Number Of Ingredients 5

12 whole garlic cloves, peeled
2 cups extra virgin olive oil
2 lemons
2 pinches of red pepper flakes
1/2 teaspoon kosher salt

Steps:

  • Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes.
  • With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil.
  • Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator.

BASIL OIL (AND OTHER HERB FLAVORED OILS)



Basil Oil (and Other Herb Flavored Oils) image

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 2

Use 1 cup packed leaves to 2 cups pure olive oil.
Use 4 cups packed leaves to 2 cups pure olive oil.

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.

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