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.
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