Basil Oil

Yields Makes about 1 cup
This Basil Oil recipe makes an aromatic dressing that pairs perfectly with sliced tomatoes with fresh mozzarella cheese, green salads, or grilled chicken and fish.

Ingredients

 1 1/2 cups lightly packed fresh basil leaves
 1 cup olive or vegetable oil (see notes)
Nutrition Facts

Servings 0

Amount Per Serving
Calories 120Calories from Fat 100
% Daily Value *
Total Fat 14g22%
Saturated Fat 1.8g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive or vegetable oil (see notes). Whirl just until leaves are finely chopped (do not purée).

Step 2
2

Pour mixture into a 1- to 1 1/2-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer, 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour.

Step 3
3

Line a fine wire strainer with two layers of cheesecloth and set over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Serve oil or cover airtight and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.

Step 4
4

Nutrition analysis per tablespoon.

Ingredients

 1 1/2 cups lightly packed fresh basil leaves
 1 cup olive or vegetable oil (see notes)

Directions

Step 1
1

Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive or vegetable oil (see notes). Whirl just until leaves are finely chopped (do not purée).

Step 2
2

Pour mixture into a 1- to 1 1/2-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer, 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour.

Step 3
3

Line a fine wire strainer with two layers of cheesecloth and set over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Serve oil or cover airtight and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.

Step 4
4

Nutrition analysis per tablespoon.

Basil Oil
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