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.
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My basil that I planted early fall is doing great and because I am anticipating a frost any day I wanted to preserve some of it. Today I made basil butter and this basil oil. It was easy to make and tomorrow I am going to use it to make a nice salad dressing. Great to have these simple recipes on Finecooking.com to remind me to not waste my beautiful fall herbs.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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