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Basil Oil

MAKES 3/4 CUP A trusty, lightning-fast go-to for grilled vegetables or fish, this delicious garnish can be made a few hours in advance and reserved at room temperature. Extras can be frozen for up to 3 months.

Ingredients

  • 1-1/2 cups firmly packed basil leaves
  • 1/2 cup good-quality extra-virgin olive oil

Instructions

  1. Bring a large pot of water to a boil. Blanch the basil for 30 seconds, then quickly transfer the leaves to a bowl of ice water. Place the basil in a kitchen towel and squeeze out any excess water.
  2. Blend the basil and the oil until well combined or chop the basil very finely and whisk it into the oil.