Basil olive oil
This basil olive oil is an easy way to use fresh basil from your vegetable garden. Simple and aromatic, this oil is a tasty condiment for pasta, bruschetta, salad and everything that is to be seasoned with a drop of raw olive oil with a delicate basil aftertaste.
Basil olive oil - salad condiment with light basil aftertaste.
Ingredients
- 60 g (or more) basil leaves
- 240 ml olive oil
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Basil olive oil
Rinse your basil and remove hard stems. Place all leaves in a colander and blanch them with 1 liter of boiling water. Chill, squeeze with your hands and put them in a blender. Add about 150 ml of olive oil and blend until very smooth.
To filter the oil I recommend using paper coffee filters, a very thick gauze or a fine cotton cloth. Pour the mixture over the filter and slowly drain it (occasionally stir it gently).
Pour basil oil into a bottle, add remaining oil and use it as desired. If you have blanched your basil leaves your oil should be fresh for a couple of months.
lot of love. B.
p.s. If you are looking for some delicious recipe that you can use this condiment how about: Oven roasted potato fries with parmesan cheese and herbs.
