Basil oil

Basil oil

By
From
Everyday Seafood
Makes
150 ml

Ingredients

Quantity Ingredient
30g basil leaves
30g flat-leaf parsley leaves
150ml light olive oil
cornish sea salt

Method

  1. Bring a pan of salted water to a simmer and get a bowl of iced water ready. When the water is simmering, add the herbs and blanch for 30 seconds. Immediately scoop out the herbs and plunge them straight into the iced water to cool quickly. Drain and squeeze out excess water.
  2. Put the blanched herbs into a blender with the olive oil and blitz for 2 minutes. Transfer the mixture to a container, cover and refrigerate for at least 3–4 hours, preferably overnight.
  3. Warm the oil slightly, then pass it through a sieve into a clean bottle. The oil is now ready to use. It will keep in the fridge for a week.
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