Basil oil

Basil oil

By
From
Fish Kitchen
Makes
150 ml
Photographer
David Loftus

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 all 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 and then pass it through a sieve into a clean container. The oil is now ready to use. It will keep in the fridge for a week.

Dill oil

  • Replace the basil and parsley with 60 g dill leaves.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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