This aromatic basil oil adds remarkable depth of flavor to any vinaigrette. Keep on hand for finishing chicken or fish dishes, drizzle on grilled veggies or a toasted baguette, and to garnish soups.
Once the basil has been blended and infused the hot oil you need to whisk the basil oil over an ice bath to cool it down quickly.
CSA SHARE #8
- Cosmic Salad Mix
- Radish
- Turnips
- Romaine Lettuce
- Collard Greens
- Summer Squash
- Tomatoes
- Shell Peas
- Basil
- Head Lettuce
RECIPES COOKED WITH THIS WEEKS SHARE
FROM THE FIELD
Exciting week at Cosmic Apple Gardens, all the garlic has been pulled from the ground and laid out on a flatbed trailer for some lucky workshares to sort through.
Summer squash is here along with everyone’s favorite, tomatoes. Cosmic Apple Gardens grows all their food using Organic/Biodynamic agriculture. Not wanting to use junk fertilizer from a bag, Jed found Biodynamics 20+ years ago. He explains this closed farm system and why is makes the food taste so damn good in episode 8 of Just Picked, Cooking Through a CSA.
Basil Oil
- Total Time: 10 minutes
- Yield: about 1 cup 1x
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Pin RecipeDescription
This aromatic basil oil adds remarkable depth of flavor to any vinaigrette. Keep on hand for finishing chicken or fish dishes, drizzle on grilled veggies or a toasted baguette, and to garnish soups.
Ingredients
- 1 cup grapeseed oil, or other high-heat cooking oil
- 4–5 cupsloosely packed fresh basil leaves, rinsed and thoroughly dried
Instructions
- Heat oil in a small saucepan over medium heat until it reaches around 250°F. To test the temperature, simply dip a basil leaf into the hot oil. If it pops, you’re good to go.
- While oil heats, fill a large bowl about halfway with ice and cold water. Float a smaller metal bowl in ice water to chill. Place basil leaves in a blender.
- Pour hot oil over basil and put the lid on the blender, covering central opening with a towel to avoid splatter. Blend on low speed, slowly increasing speed to high until mixture is smooth or until you stop seeing small pieces of basil, about 20–30 seconds.
- Immediately pour basil and oil mixture into cold metal bowl and whisk rapidly for about 2 minutes until oil has cooled.
- Pour into an airtight container, cover, and let infuse in refrigerator for up to 2–3 days; any remaining basil pieces will settle to the bottom. Slowly pour basil oil into a glass storage container, stopping when you see basil particles. Strain remaining oil into container through a fine-mesh sieve or cheesecloth. Use immediately or store in the refrigerator for up to a month.
Notes
- Make sure your basil is 100 percent dry before you infuse it with the oil. Hot oil and water do not mix!
- Category: condiment
- Method: infuse
Keywords: basil oil, basil
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