October 22, 2016

Recipe: Basil Infused Olive Oil.

The only bad thing about Basil is that you always grow too much of it to use. It dries extremely well, retaining much of it’s color, but the problem is that dried basil taste’s nothing like fresh. It almost has a pumpkin flavor. Freezing it in ice cube trays is an option, but usually it winds up slimy in your dishes. (That’s okay for soup, but not so great for fresh sauces and sautéed pasta.)

A nice option is heat-infused favored oil. It’s quick to make, retains the flavor and makes a nice bread dipping sauce when you add a little crushed black pepper.

  • Start with as many fresh (washed and dried) basil leaves as you can stuff into your food processor.
  • Add about 1/4 cup of Olive oil (the simple stuff like a Berio gold, not extra virgin.)
  • Chop until you it’s thick and pourable. Add more oil if it’s too dry.
  • Pour and scrap into a saucepan and cover.
  • Set on low heat for 15 minutes. (Don’t let it boil.)
  • While still warm pour through a strainer, then through a funnel lined with a paper towel. If you don’t get the leaves out, it will go bad more quickly.
  • Pour into a sealable jar and refrigerate. Keeps about a month.

Add a teaspoon to any recipe that calls for fresh basil. When using as a dipping oil, warm before serving.

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