Basil Oil

Basil Oil Recipe
Oxmoor House
Fresh basil can add such a hit of flavor to so many things: soups, grilled chicken, panini, or a fresh tomato and mozzarella salad. If you've found fragrant, fresh basil, or have grown your own, use it in this oil. Freeze extra oil in ice-cube trays.

Yield:

Serves 24 (serving size: 1 teaspoon)
Total time: 4 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 4 Minutes
Total: 4 Minutes

Nutritional Information

Calories 41
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 0.1 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 23 mg
Calcium 4 mg

Ingredients

1/2 cup fresh basil leaves, tightly packed
1/2 cup olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon grated fresh Parmesan cheese

Preparation

1. Place first 4 ingredients in a food processor; pulse 5 times or until pureed. Add cheese; process until blended.

Tip: People ask all the time how to keep their basil green and fresh. When you buy a bunch of basil, trim the ends and place it in a glass (stems down) with an inch of water at the bottom. Cover the glass with a plastic bag and leave it on your countertop. You won't believe how long it stays green.

Kids Can Help: Basil is so fragrant. Kids seem drawn to it. Making this recipe is an opportunity to teach them how to pick the leaves off the stems.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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