Basil Oil Recipes

SPAGHETTI WITH GARLIC AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.

EASY BASIL OIL RECIPE

Steps:

• Place the basil leaves in a small food processor.
• Add in olive oil, salt and peppers.
• Blend for some seconds until well combined and smooth.
• Taste and add more salt and pepper if needed.

BASIL OIL

Steps:

• Bring a large pot of water over high heat to a boil. Have ready a large bowl of ice water.
• Pack the basil leaves into measuring cups, discarding the stems and any bruised leaves.
• Measure out half the amount of oil as basil in a separate measuring cup. (So if you had 1 cup basil leaves you would use 1/2 cup oil.) Add 1/4 teaspoon of salt for each cup of basil leaves.
• Dump the basil in the boiling water and quickly blanch the leaves just until wilted, 6 to 8 seconds. Dump the basil into a strainer, transfer to the ice water, and gently stir until cold.
• Strain the basil again and gently squeeze or blot it completely dry with paper towels to remove any excess water.
• In a blender, combine the basil, oil, and salt and blitz until smooth. Let sit for 30 minutes and then pour through a strainer lined with cheesecloth, pressing with a spatula or the back of a spoon to obtain as much oil as possible.
• Pour into a clean jar and cover. Use at once or refrigerate for up to a week, returning the oil to room temperature before using.

BASIL OIL

Steps:

• Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)

BASIL-INFUSED OLIVE OIL

Steps:

• ****Combine basil and olive oil in a blender. ****Puree the mixture until smooth. ****In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds. ****Pour the heated mixture through a fine-mesh strainer into a bowl to remove the basil. ****Let the mixture sit for a few hours. ****Pour the oil into an airtight jar. (don't include the dark liquid at the bottom of the bowl, which is water mixed with finely ground basil) ****Use oil as a marinade, condiment, or substitute for herbs when cooking.

BASIL OIL

Steps:

• In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days.