Oil can be so much more when you infuse it with basil


Anyone who has read this blog probably gets the idea that I love basil. I have loads of it in my garden. I love it in sauces. I love the raw leaves in caprese salad. I love pesto...you get the idea.
Lately, I've been seeing basil oil on the shelves in some of the more upscale shops where I go to look for ideas, but where I can't really afford to bring anything home.
I decided to give a try to making my own oil. I have to tell you, it's pretty delicious.
I have used this on the caprese salad to make it a little more "basil-y" and it is absolutely delicious on pasta as a quick sauce.
This takes a little more than a week for this to completely infuse the oil but make it up before you want to use it. It keeps well, though if you're like me, it won't be around long enough to test that theory.
Two ingredients, five minutes and then a long wait: that's all it takes to make this treat.

Basil Oil
1/4 cup basil 
2 cups olive oil
  • Remove stalks from basil and begin to crush with a mortor.
  • Pound slightly continuosly adding a little oil and a few more basil leaves.
  • Pour into wide mouth mason jar and seal tightly.Store in a sunny windowsill for about 10 days, shaking every other day.
  • Strain through muslin or cheese cloth into a decorative bottle finishing with a few fresh basil leaves for decoration.
Vegan.

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