Basil Oil
Published May 29, 1993
- Total Time
- 15 minutes, plus hours' draining
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Ingredients
2 bunches fresh basil, stems on, washed
2 cups plus 7 tablespoons extra-virgin olive oil
Nutritional analysis per serving
390 calories; 32 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 44 grams fat; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to the boil. Add the basil and blanch for 30 seconds. Drain and rinse under cold running water until cool. Drain and dry the basil well. Place in a food processor with 5 tablespoons of the olive oil. Process until a thick puree forms, stopping several times to scrape down sides of bowl. Scrape into a clean glass jar and and pour in 2 cups of the olive oil. Shake well and store in a cool place for 1 to 2 days.
- Step 2
Strain the oil through a fine mesh sieve. Pour the remaining 2 tablespoons of oil through a coffee filter to dampen the filter. Fit the filter inside the rim of a clean glass jar. Pour some of the oil into the filter and let it drip into the jar. Continue pouring and letting the oil drip until all has passed through the filter; this will take several hours. Stored in the refrigerator, the oil will keep up to a month.
Private Notes