Total Time
Prep 336 hrs
Cook 0 mins

From the Foodcourt column, Weekend magazine.


  1. Crush the basil leaves coarsely in a mortar.
  2. Add few tbsps.
  3. of olive oil.
  4. Pound the basil.
  5. Keep adding the remaining oil gradually.
  6. Mix well.
  7. Pour into a glass bottle.
  8. Seal it tightly.
  9. Use after 2 weeks.
  10. Shake the bottle every 3 days for 2 weeks.
  11. Use in salad dressings (add a little to unflavoured oil), on pizza, pasta and tomato mozarella salad.