Basil Oil
This bright green basil oil is quick and easy to make, perfect for drizzling over fresh vegetables, eggs, or pizza. It’s a fun alternative to pesto and takes any recipe over the top!
- Prep
- 15 min
- Cook
- 1 min
- Total
- 16 min
- Yield
- ½ cup
Ingredients 4
- 1 cup basil leaves, packed
- ½ cup olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Method 4
- 01
Start a small pot of water to boil. Prepare a bowl of ice water.
- 02
Remove the basil leaves from the stem and wash them; measure out 1 packed cup of leaves (make sure to pack the cup full for the best flavor). Once the water is boiling, add the basil and boil for 1 minute. Immediately turn off the heat, remove the basil and plunge it into the ice bath.
- 03
Once the leaves are cool, remove them from the water and squeeze out as much excess water as possible, then dry them with a paper towel. (At this point the leaves will have wilted and reduced to a very small handful.)
- 04
Place the blanched basil, olive oil, salt and pepper in a blender or in the cup for an immersion blender; blend until fully combined. Taste, and add additional salt if desired. Pour into a sealable container. Use immediately or refrigerate for up to 1 week.
Provenance
- recipe-clones/acouplecooks-data
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