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.
- 60 g (or more) basil leaves
- 240 ml olive oil
- Instructions below.
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: Fresh mixed salad with chickpeas and feta.