CSA Cooking: How to Make Basil Oil
Does your basil plant runneth over? Try making a nice oil to drizzle on salads, bread, and more.
This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.
Basil Oil
This aromatic oil adds surprising depth of flavor to vinaigrettes. Or try drizzling it over grilled fish or chicken, tossing it with steamed green beans and a sprinkle of sea salt, or using it as a dip for crostini. Just make sure your basil is 100 percent dry before you infuse it in the oil. Hot oil and water do not mix!
- 1 cup grapeseed oil or other high-heat cooking oil
- 4–5 cups loosely packed fresh basil leaves, (rinsed and thoroughly dried)
- Heat oil in a small saucepan over medium heat until it reaches 250°F. To test temperature, use a deep-fry thermometer or simply dip a basil leaf into the hot oil. If it pops, you’re good to go.
- While oil heats, fill a large bowl about halfway with ice and cold water. Float a smaller metal bowl in ice water to chill. Place basil leaves in a blender.
- Pour hot oil over basil and put the lid on the blender, covering central opening with a towel to avoid splatter. Blend on low speed, slowly increasing speed to high until mixture is smooth and even small pieces of basil are blended, 20–30 seconds total.
- Immediately pour basil and oil mixture into cold metal bowl and whisk rapidly for about 2 minutes until oil has cooled.
- Pour into an airtight container, cover, and let infuse in refrigerator for 2–3 days; any remaining basil pieces will settle to the bottom. Slowly pour basil oil into a glass storage container, stopping when you see basil particles. Strain remaining oil into container through a fine-mesh sieve or cheesecloth. Use immediately or store at room temperature for up to 2 weeks.
Subscribe
0 Comments
Most Voted
