1. Strip leaves from basil stalks by running hands from top to bottom. Rinse & remove any black leaves.
2. In food processor pour in 1/3 of the oil and add leaves.
3. Pulse twice shortly and verify that all leaves have been chopped.
4. With rubber spatula push everything back down into area of the blades.
5. Pulse once more and verify that all leaves have been chopped small.
6. With spatula remove into storage container- make sure to get all the leaves & oil.
7. Add in remaining oil and with fork blend the clean oil with the basil oil.
8. Cover with plastic wrap, and shake gently. Keep out of direct sunlight!
9. Repeat shaking once or twice a day for a minimum of 1 week (recommended 10- 14 days) or until oil has a strong flavor, not just aroma.
10. Using a thin mesh strainer placed over a wide container, pour oil and leaves .With rubber spatula push leaves to remove soaked in oil. Verify that strainer does not touch the oil that is dripping through to wide container.
11. Pour oil into storage container of choice. Oil should be green tinge in color.
With this recipe and the garlic oil you know have the skills to try any combinations that you wish. Even dry spices can be used in this 2 week shelving and straining manner. Any fresh herbs can be changed into flavored oil, and combinations are absolutely wonderful. Recommended combinations include:
grated ginger and chopped green onion
mint and cilantro with grated orange or lemon peel
fresh thyme and fresh rosemary
fresh rosemary and dry curry, bay leaf, black and red peppercorns plus vertically halved clove garlic
If attempting this last suggestion do not chop bay leaf.
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