Basil Oil

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:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 4 Minutes
Total: 4 Minutes

Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.1g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 23mg
  • Calcium: 4mg

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. 1. Place first 4 ingredients in a food processor; pulse 5 times or until pureed. Add cheese; process until blended.
  2. 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.
  3. 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.
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