One of the absolute joys of summer for me is to walk out into my garden and pick fresh basil leaves when ever I feel like it. I have basil growing all over my backyard, in pots and in the ground. Our seasons are so short here that I have to get it while I can. I’m not the gardener in my family, the husband is, but he takes great direction from me concerning how many plants I want even if I go a little overboard!
This was a stellar year for basil, all the leaves were vibrant and lush, perfect for pesto and my new found love, basil infused olive oil!
Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your fish, meat, vegetables, eggs and crusty toasted bread! I had my sweet granddaughter help me in the process picking the leaves, check out her green toes!
All it takes is just a few short steps and you’re finished, and a little goes a very long way. Put some in a pretty glass bottle and hand it off to your friends and family, they will love it!
Give the 3 ingredients a quick whirl in a blender or a food processor until nice and pureed. Check out that beautiful color you can tell by looking at it how good it’s going to taste!
When it’s finished you can choose to strain it through cheesecloth for a more refined and clear result or just leave it as is, I did it both ways to show you, but either way the flavor is dynamic!
Here it is not strained dripping over a tomato and mozzarella stack sprinkled with flaky sea salt. To-die-for!
And here it is pictured above strained through cheesecloth, clear and still vibrant green. I made this for breakfast the other day, crusty toasted Italian bread drizzled with basil oil, layered with bacon, sliced tomatoes and a sunny side up egg drizzled with more basil oil. Another to-die-for! Thanks M-A for the inspiration!
- 2 cups packed basil leaves
- 1 cup extra virgin olive oil
- pinch of salt
- Wash basil leaves then blanch them in boiling water for 1 minute.
- Remove and place in an ice bath to cool down.
- Squeeze out water and dry with paper towel.
- Place blanched basil, the oil and salt into a blender or food processor and puree.
- Let it settle a little then pour into a glass container.
- Use immediately or refrigerate. Flavors are even more intense the next day.
- Keeps for 1 week refrigerated.