Vibrant green basil oil adds a beautiful touch of color, pizazz and flavor to many dishes.
Steps
1
Blanching the Basil
Ingredients
1 large bunch fresh basil
First wash the basil and tear the leaves from the stem.
Bring a large pot of cold water to a boil and blanch the basil for about 10 seconds to set the color. Remove and immediately place into an ice bath to stop the cooking process.
Once cool, remove the basil and squeeze to remove the excess moisture. Press it between paper towels to ensure it is as dry as possible.
2
Preparing the Oil
Ingredients
1/2 cup grapeseed oil
1/2 cup extra-virgin olive oil
To prepare the oil, place the blanched basil into a blender. Add the grapeseed oil and process until smooth. Add the olive oil and blend again until smooth.
Place into a container and refrigerate for at least 8 hours or overnight. This will allow the flavors to really blend together.
3
Straining the Oil
Bring the basil oil to room temperature. Strain the oil through a sieve lined with cheesecloth. Once done, squeeze the cheesecloth to make sure most of the oil has been extracted.
Transfer the oil to a small squeeze bottle. Refrigerate for about 1 month.
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The oil will be cloudy once made. It will eventually settle and also needs to be strained through cheesecloth (maybe even twice). Be careful not to push too many of the solids through the cheesecloth or they can cloud the oil and you'll have to strain again. Cheers!
Can you tell us what the red liquid is in the picture? Is it also an oil infused with something? It looks terrific, especially next to the beautiful green basil oil.
He he! I was up at 4am cutting my ripe cherry tomatoes in half and beginning the roasting process. The smell in our apartment was amazing and helped soothe my wife who was a little upset when I woke her up with the sound of the blender at 6am! I am now looking forward with great anticipation to be able to put it to use tomorrow. I had better make something special for the little lady!
Tash,
Thank you for the question. Extra virgin olive oil can have an over-powering flavor. Cutting it with a neutral-flavored oil like grapeseed helps to mellow it out while allowing for the basil or other flavors to come through and be more pronounced.
- Chris
Kimberley S • Rouxbe Staff •The oil will be cloudy once made. It will eventually settle and also needs to be strained through cheesecloth (maybe even twice). Be careful not to push too many of the solids through the cheesecloth or they can cloud the oil and you'll have to strain again. Cheers!
Darren S •I never know what "large" means when talking about bunches of herbs. Would it be about 1 cup worth or 2 cups? Thanks
Leigh S •Can you tell us what the red liquid is in the picture? Is it also an oil infused with something? It looks terrific, especially next to the beautiful green basil oil.
Dawn T •It is delicious Leigh, I am sure you would like it. Let us know if you give it a try. It's so fun (and tasty) to infuse oils. Cheers!
Chris R • Rouxbe Staff •Tash, Thank you for the question. Extra virgin olive oil can have an over-powering flavor. Cutting it with a neutral-flavored oil like grapeseed helps to mellow it out while allowing for the basil or other flavors to come through and be more pronounced. - Chris
Char N • Rouxbe Staff •Hi there-- When I make this, I add about 1/4 tsp before blending. Hope you can try it out! Take care, Char