Basil Oil

Name: Basil Oil
Prep time: 10 min
Cook time: 10 s
Total time: 10 min 10 s
Yield: about 1 1/4 cups (310 ml
Ingredients: 2 cups (70 g) basil leaves and stems (see note); 1 1/2 cups (375 ml) grapeseed oil (see note)

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Preparation 10 min
Cooking 10 sec
Chilling 5 h
Makes about 1 1/4 cups (310 ml

Featured in RICARDO Magazine Volume 24, Issue 5

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 cups (70 g) basil leaves and stems (see note)
- 1 1/2 cups (375 ml) grapeseed oil (see note)

Preparation

- In a pot of salted boiling water, blanch the basil for 10 seconds (see note). Using a slotted spoon, remove the basil from the water and plunge into an ice bath. Drain and pat very dry with a clean dishcloth or paper towels.
- In a tall, narrow container, such as a measuring cup (or in a personal blender), combine the blanched basil and oil. Using a hand blender, purée the mixture for a few seconds.
- Strain the basil oil through a sieve lined with a piece of paper towel or a double layer of cheesecloth set over a bowl. Let strain slowly for 5 hours or overnight in the refrigerator. Compost the residue. The basil oil will keep for 2 weeks in an airtight bottle in the refrigerator (see note).

Note from Ricardo

The quantity of basil needed for this recipe is equivalent to the amount of leaves on a whole basil plant sold in grocery stores. This recipe is a great way to use up any wilted basil leaves. You can also make this oil with other herbs, such as tarragon, parsley, dill, chives, green onions or a mix of herbs.

We recommend using grapeseed oil for its neutral flavour and because it will not harden in the refrigerator.

Blanching the basil preserves the chlorophyll, keeping the leaves beautifully green. This step eliminates the enzymes responsible for damaging the tender leaves.

This basil oil is great in salad dressing, mayonnaise, marinades or to add a finishing touch to a risotto or pasta dish. Try it drizzled over burrata or fresh mozzarella, on a pizza fresh from the oven or to jazz up a homemade or store-bought dip.

Personal Note

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