Basil oil

Basil oil

By
From
A Year In My Kitchen

This sludgy, verdant sauce lends a vibrancy to many of the dishes that I cook. Its flavour is clean and punchy and it works almost as a cleanser with many dishes, making the ingredients sing. It is definitely a pure, clean note towards the top end of the scale.

Ingredients

Quantity Ingredient
3 large bunches basil
1 garlic clove, peeled
sea salt
freshly ground black pepper
200ml extra virgin olive oil

Method

  1. Pull the basil leaves from their stalks and put them into a food processor with the garlic and a good pinch each of salt and pepper. Process until the basil is finely chopped. With the motor running, slowly trickle in the extra virgin olive oil through the funnel and continue to blend until you have a beautiful moss green purée. Leave to stand for a few minutes, then taste and adjust the seasoning.
  2. Pour into a jar, cover and refrigerate until ready to use. This basil oil will keep well in the fridge for up to a week.

Note

  • When I talk about bunches of herbs in a recipe, I mean just that – old-fashioned, generous bunches – as opposed to the mean-spirited little gathering of leaves to be found in plastic packs in supermarkets. Always think abundantly when you prepare food... the finest cooking is about generosity of spirit!
Tags:
seasonal
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