My adventure started learning how to grow basil at home.
I love basil, the flavour, the smell…the taste in food, absolutely everything about it. After successfully growing my own basil from cuttings, I was a bit worried I wouldn’t be able to store it any other way besides drying them. So the research began…
Besides drying the leaves and using them in everyday cooking, I have also found how to infuse olive oil with basil leaves and then use to cook or as dressing for salads and cold plates.
I thought you will find it useful if I share how I’ve done it, as there are so many recipes out there, but this one worked for me.
Recipe/How to infuse olive oil with fresh basil/no cooking involved
First, wash the leaves well, my basil is homegrown/indoor, so I know exactly what’s on the leaves…NOTHING, but nevertheless they need to be clean. Once washed, the leaves are put in boiling water for exactly 1 minute, process called blanching.
Remove them from the hot water and place in ice cold water to cool down quickly.
Dry them on a paper towel, I’ve also used a paper towel on top to soak the excess moisture
Place the blanched basil leaves, olive oil and pinch of salt in a blender and mix until completely smooth.
You can use immediately or store in the fridge for just over 1 week.
I’ve used mine straight away in making some delicious tomato sauce for spaghetti, the taste is absolutely amazing, nothing compares to it.
Especially that before I used to add leaves to my sauce but the flavour wasn’t always there.
See below measurements:
1.5 cup of basil leaves, pinch of salt and 1 cup olive oil.
If you want a stronger basil flavour, put 2 cups of leaves to one cup of oil, this will also make it much thicker, perfect for dressing salads.
Let me know if you have tried this recipe and what do you think.
Lots of love,
Your Girl with an Apron