Wait until the end to see what I use it for, it’s one of a few recipes I’ll be sharing with you.
Ingredients
- 4 oz. Fresh Basil (picked and washed )
- 1/2 cup extra virgin olive oil
- 1/2 cup light olive oil
Instructions
- Wash the basil and spin dry.
- Bring a large pot of cold water to boil and blanch the basil leaves for 10 seconds, immediately immerse in ice cold water to stop the cooking process.
- Squeeze out the water and pat dry between 2 paper towels to get rid of excess water.
- Place the basil in the blender, add the light oil and blend until fine, while blender is running stream 1/2 cup of extra virgin olive oil until all blended.
- Pour the oil in bowl and place in fridge overnight (I left mine in the fridge for 2 days because I didn’t get a chance to strain it).
- Take out of the fridge let the oil come to room temperature before straining using a cheese cloth don’t rush the process.
- Keep the oil in an airtight bottle a place in the fridge it will keep for a month.
Notes
- Take out of the fridge at least an hour before using because pure olive oil will solidify in the fridge.