Basil oil

Basil oil

Olio al basilico

By
From
The Amalfi Coast
Photographer
Helen Cathcart

Made well basil oil adds beauty, colour and a delicate flavour to many dishes and is often served in restaurants. It will keep at room temperature for a few days but the colour will fade, so make small amounts as it is best served fresh.

Ingredients

Quantity Ingredient
20g basil leaves
100ml extra-virgin olive oil
salt, to taste

Method

  1. Put the basil leaves and olive oil in a food processor and whizz until smooth. Alternatively, you can use a pestle and mortar. Add the salt to taste. Sieve through a fine mesh and pour into a small jug to serve.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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