Recipe: Basil Oil [edit]

Other Names: Infused Oil

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Edited by: Melissa Peterman

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November 03, 2009

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Wikipedia

Basil (''Ocimum basilicum'') ( or ), of the Family Lamiaceae (mints), is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including African Blue and Holy Thai basil. Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years.

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Tags: Condiment, Dressing, Herb

Yield: 1⅓ servings

[edit] Ingredients

1	cup Basil, tightly packed fresh
2	cups Oil, Olive

[edit] Preparation

Step 1	In a large pan of boiling, salted water, blanch the basil leaves for 5 seconds. Drain and rinse with cold water.
Step 2	In a food processor or blender, puree the blanched basil with 1/4 cup of the oil. With the machine on, add the remaining 1 3/4 cups oil and process until well blended and smooth. Transfer to a glass jar, cover and let stand at room temperature for at least 24 hours.
Step 3	Carefully pour off the clear green oil, leaving behind the 6 tablespoons of thick puree. The strained oil can be refrigerated, covered, for up to 1 month.