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| Copyright Thomas Saaristo All Rights Reserved |
| Basil Oil |
An Italian family taught me how to make "fresh" basil available all winter long.
The oil can be placed in a decorative jar for special gift giving. Use the leaves,
several at a time, for a "fresher" taste than dried, or pour off the oil and use to
sauté tomatoes, add to a pasta dish, or stir-fry shrimp or scallops.
Ingredients
2 cups fresh, clean basil leaves
1 cup good quality olive oil, to fill jar
1 clove garlic, optional
Method
Plunge the basil leaves, in a strainer, into boiling water for 1 1/2 minutes. Remove
immediately and run cold water over the leaves. Turn the leaves out onto a dish
towel and pat completely dry. Pack the blanched leaves into a sterilized jar and
pour the oil over the leaves. If desired, add the garlic.
Allow the flavors to steep for at least 24 hours then label and store in the
refrigerator. This oil should be refrigerated throughout all stages of production, and
will keep for up to 1 month.
The oil can be placed in a decorative jar for special gift giving. Use the leaves,
several at a time, for a "fresher" taste than dried, or pour off the oil and use to
sauté tomatoes, add to a pasta dish, or stir-fry shrimp or scallops.
Ingredients
2 cups fresh, clean basil leaves
1 cup good quality olive oil, to fill jar
1 clove garlic, optional
Method
Plunge the basil leaves, in a strainer, into boiling water for 1 1/2 minutes. Remove
immediately and run cold water over the leaves. Turn the leaves out onto a dish
towel and pat completely dry. Pack the blanched leaves into a sterilized jar and
pour the oil over the leaves. If desired, add the garlic.
Allow the flavors to steep for at least 24 hours then label and store in the
refrigerator. This oil should be refrigerated throughout all stages of production, and
will keep for up to 1 month.