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.
- 1 cup grapeseed oil, or other high-heat cooking oil
- 4–5 cupsloosely packed fresh basil leaves, rinsed and thoroughly dried
- 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.
- 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