Am watching Martha Stewart show (7-26-12) where a French chef blanches the basil leaves briefly, shocks them in ice water, pat dry, before adding to the blender. She used only 1/2 cup olive oil to 1 1-2 cups fresh basil. She made Tartines (open faced sandwiches) with 1 Tablespoon basil oil in 1 cup ricotta with some chopped fresh dill, chopped radish, cherry vinegar. She used this as a spread for toasted slices of peasant bread, added water cress, smoked salmon, asparagus, peas and fresh green fava beans, fleur de sel,, then drizzled more basil oil on top.
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- Calories: 120
- Calories from fat: 100%
- Fat: 14g
- Saturated fat: 1.8g
- 1 1/2 cups lightly packed fresh basil leaves
- 1 cup olive or vegetable oil (see notes)
- 1. Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive or vegetable oil (see notes). Whirl just until leaves are finely chopped (do not purée).
- 2. Pour mixture into a 1- to 1 1/2-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer, 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour.
- 3. Line a fine wire strainer with two layers of cheesecloth and set over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Serve oil or cover airtight and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.
- Nutrition analysis per tablespoon.
Drizzle this aromatic oil over sliced tomatoes, fresh mozzarella cheese, green beans, potatoes, bread, green salads, and grilled or poached chicken or fish. Choose a mild-flavored oil so it doesn't overwhelm the basil; the oil should take on the flavor and fragrance of the basil you use. For more intense flavor, after step 2, cover and chill oil up to 1 day. Strain (if solidified, let come to room temperature first).
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