Wonderful Homemade basil oil  

Wonderful Homemade basil oil

Making your own infused oils is an effortless thing to do. It is also highly satisfying and fun.

This wonderful homemade basil oil recipe is a fabulous one. Make it when you have a glut of fresh basil or when the warmer months are ending, and you can use up the remaining basil in your garden.

This homemade basil oil is fabulous as a dressing for a tomato salad. It is fantastic and will take a salad to another level. It is also delicious with pasta or grain salads as well as couscous. We often enjoy it as a marinade for chicken or fish and then finish with a few drops more after the cooking. Try it as part of your antipasto and dip torn pieces of bread into it. A few drops in your warm pumpkin soup or tomato soup is also delightful.

You can store any unused oil in the fridge for 5-7 days.

It is a pleasure to share the recipe with you here.

And if you would love more delicious dishes and cooking inspiration, I would love to welcome you to the RM cooking club. You can learn more over here.

With love & wishing you happy days always,

Nellie

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Wonderful Homemade basil oil  

Homemade basil oil

This basil oil recipe is a fabulous one. Make it when you have a glut of fresh basil or when the warmer months are ending, and you can use up the remaining basil in your garden. This homemade basil oil is fabulous as a dressing for a tomato salad. It is fantastic and will take a salad to another level. It is also delicious with pasta or grain salads as well as couscous. We often enjoy it as a marinade for chicken or fish and then finish with a few drops more after the cooking. Try it as part of your antipasto and dip torn pieces of bread into it. A few drops in your warm pumpkin soup or tomato soup is also delightful.

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Course: Side Dish, Dressings

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 1 minute minute

Servings: 1250 mls

Calories: 2kcal

Author: Nellie Kerrison | Relish Mama

Cost: $5

Equipment

• 1 Blender
• 1 Small saucepan

Ingredients

• 1 cup fresh basil leaves
• 1 cup extra virgin olive oil
• Sea salt
• Freshly cracked black pepper

Instructions

• Blanch the basil leaves in boiling water for 15 seconds. Gently squeeze dry with some paper towel. Strain in a colander and give them a rinse under cold water.
• Place the leaves in a blender, a nutribullet, or a food processor. You can also make this using a mortar and pestle. Add the oil in a gentle stream as you blend.
• Season your homemade basil oil with sea salt and freshly cracked black pepper.

Notes

You can store any unused oil in the fridge for 5-7 days. Take it out of the refrigerator and bring it to room temperature before use.

Nutrition

Serving: 1250ml | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg