Basil Oil
Ready In: 24 hrs 1 min
Yields: 1 quart
Ingredients
- 1 lb fresh basil, with large stems removed
- 1 (3 lb) box kosher salt
- 1 quart canola oil
- 2 gallons water
Directions
- Boil the water, and dissolve the entire 3 pounds of kosher salt in it.
- Blanch the basil in the boiling water for one minute.
- Strain the basil and squeeze as much of the moisture out of it as you possibly can.
- This is very important, even with the salt excess moisture will promote bacterial growth.
- Place the basil in a blender with 1 quart of canola oil.
- Blend the mixture for several minutes until completely emulsified.
- Strain the mixture through a very fine sieve covered with cheese cloth.
- Refrigerate at 40 degrees for at least 24 hours before serving.
- The oil will have a murky green color at first, but after a day or so it will clear up and take on a perfect medium green color.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off