August 16, 2021 • Condiments,
I adore basil. I love it in pasta dishes, I love to make ice cream with it, and I love to make pesto. But making basil oil might be one of my favorite things to do with all of that harvest. It has a bright basil flavor that’s lighter than pesto, and there are no competing flavors like cheese or nuts. You can drizzle it on just about anything: chicken, fish, rice, pasta, appetizers, eggs, and more. It doesn’t last long because of the fresh basil so just make a bottle or two and share with your friends.
- 2 cups packed fresh basil leaves
- 3 cups extra virgin olive oil
- 1 teaspoon sea salt
- Combine the basil, oil, and salt in a very strong blender and blend on the highest setting until the basil is completely pureed into the oil, about 2 minutes.
- Strain the basil oil through a fine mesh strainer, pressing down on the basil solids with a spatula to extract the oil. You can either discard the solids or freeze them to add to soups or sauces later.
- Bottle the basil oil in clean, sterilized bottles or jars and store in the refrigerator for up to 3 weeks. Bring to room temperature for 20 minutes before using as it will be too thick to pour.