Basil Oil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 ml olive oil, mild
- 2 bunch fresh basil
Print Recipe
Pin Recipe Instructions
- If you want to wash the basil beforehand, you should do this briefly with ice-cold water (not under the jet!) And let the herb dry thoroughly, preferably overnight. However, by washing the delicate leaves, part of the desired aroma is lost.
- Pluck the basil leaves into pieces and place in a bowl, cover with olive oil and seal airtight.
- Let it steep for about 1 month in a warm, dark place, e.g. in the kitchen cupboard. Check weekly and stir if necessary so that the leaves stay below the surface, otherwise they could go moldy.
- Finally, pour the oil through an unbleached coffee filter into an oil bottle (e.g. old, boiled glass bottle) and throw away the leaves.
- If you like it decorative, put a few fresh basil leaves in the container beforehand.
- The preparation seems tedious, but the oil is all the more aromatic and just as durable as pure olive oil. I like to use it for pasta, it tastes like fresh pesto with a little grated Parmesan! Of course, you can use any other herb instead of basil. There are no limits to your imagination!
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