Equipment
Ingredients
Main
- 30 basil, fresh leaves
- 300 ml olive oil
- 5 g salt
Nutrition (per serving)
Method
Fill a medium saucepan with water, add a pinch of salt, and bring to a boil at 100°C (212°F).
Submerge the basil leaves in the boiling water and blanch for 20 to 30 seconds.
Drain the basil through a fine mesh strainer and squeeze the leaves firmly to remove as much water as possible.
Place the blanched basil and 60ml (1/4 cup) of the olive oil into a blender and blend until the mixture is smooth.
While the blender is running on high speed, gradually pour in the remaining 240ml (1 cup) of olive oil until fully incorporated.
Pour the oil into a glass jar and allow it to steep at room temperature for 24 hours before refrigerating.
Chef's Notes
- Blanching the basil is crucial for preserving its bright green color. Over-blanching will dull the color and affect the flavor.
- Ensure the basil is as dry as possible after squeezing. Excess water will dilute the oil and can lead to spoilage.
- Using a high-powered blender will result in a smoother, more emulsified oil. If using a standard blender, you may need to blend for a longer period.
- For an even smoother texture, you can strain the basil oil through a fine-mesh sieve lined with cheesecloth after blending, though this is often optional.
- Store basil oil in an airtight container in the refrigerator for up to one week for best flavor and quality.
Storage
Refrigerator: 1 week — Store in an airtight glass container to maintain color and flavor.
Freezer: 3 months — Freeze in ice cube trays for convenient portioning.
