Basil Oil (small batch)
Blanching the basil first is the step that makes a deep vivid green color possible: thirty seconds in boiling water, immediately into ice water, and the chlorophyll locks in rather than oxidizing to brown. What goes into the food processor is a vivid green herb and neutral oil, and what comes out is a condiment worth having on the counter.
Ingredients
- 2 cups basil leaves
- 1 cup neutral oil or olive oil
Instructions
- Wash basil leaves and blanch them for about 30 seconds in boiling water.
- Remove the leaves with a slotted spoon from the water and place them in an ice bath to cool down. Squeeze out as much water as you can and dry with a kitchen or paper towel.
- Place the basil leaves in a food processor, pour in the oil and blend together.
- THIS STEP IS OPTIONALPour the basil oil through a fine mesh strainer or sieve or if you want it even cleaner, use a coffee filter or a cheese cloth. Gently press with a spoon to get all the oil out of the mixture.
- Pour the filtered or unfiltered basil oil into a glass container and use immediately or store in the fridge.
Notes
The nutritional value of this recipe is calculated over the entire recipe, being 1 cups of basil oil.
Nutrition
Calories: 1920kcalCarbohydrates: 1gProtein: 2gFat: 216gSaturated Fat: 30gPolyunsaturated Fat: 23gSodium: 6mgFiber: 1gSugar: 0.1g