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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Servings: 1250 mls
Calories: 2kcal
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