Ingredients
Equipment
Method
Mixing
- Place basil leaves in the blender bowl. Add the oil and mix.
Cooking
- Pour the basil mixture to the saucepan.
- Bring to boil, and cook for 35 minutes on low heat.
Straining Infused Oil
- Strain basil oil through a fine mesh sieve or chinois to remove any solid particles. For an even clearer oil, line the sieve with a layer of cheesecloth before pouring. Press the herbs to extract all the infused oil, then discard the spent basil leaves. Place basil oil in a bath of ice water to cool off quickly. The resulting oil should be vibrant green and fragrant.
- Fill up the bottle.
- Your basil oil is now ready to drizzle over dishes for a fresh, herbaceous finish.
Storage
- Store basil oil in the refrigerator for up to 6 weeks. Enjoy!
