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Recipe

Basil Oil

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Scott Phillips

Yield: Yields about 3/4 cup.

Basil oil is perfect for those times when you want a hint of basil but don’t want to overpower the flavors of summer’s ripest batch of corn or tomatoes. Try drizzling it over just-grilled bread, tossing it with steamed green beans and sea salt, or pouring it over a cold summer, soup, like gazpacho.

Ingredients

  • 1 cup mild olive oil
  • 2 cups tightly packed sweet basil leaves
  • Kosher salt

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 160
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 0
      Sodium (mg): 45
      Carbohydrates (g): 0
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Put the measured oil in the refrigerator while you prepare the basil. Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch the basil leaves in the boiling water for about 10 seconds. Remove them quickly with a strainer and dunk in the ice water, swishing them around to be sure they’re all cold. Remove from the water and squeeze gently to remove the excess water.
  • Roughly chop the basil and put it in a blender. Add the oil and 1/2 tsp. kosher salt; blend until the basil is puréed. The mixture will be very frothy. Let the purée settle for about 30 min. Strain through a cheesecloth- lined fine strainer, very gently pushing on the solids to extract the oil. Use immediately or refrigerate for up to a week. For the best flavor, let the oil come to room temperature before using.

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