Oops! Your email address will not be published. I will re plant new bushes as soon as the soil starts to warm again in the coming Spring. Do you still have some in your garden? I love making a big batch of this basil-infused olive oil and drizzling it over everything from heirloom tomatoes, fresh mozzarella, grilled veggies (eggplant, zucchini, summer squash), broiled fish and corn on the cobb. It is classified as a mid note so will impart quite a strong aroma. I also  serve basil oil as a dipping oil with crusty whole-grain bread (my husband’s favorite way to eat it), or toss the basil oil with quinoa and grilled veggie for a flavorful side dish. Gently heat the olive oil in a saucepan over a low heat for a few minutes just to warm and add the basil. I adore basil, it is one of the herbs that I use most often and I did not want to waste the large quantity of lovely leaves that were still on the bushes.

My garden has finally given into the winter weather. The stems were starting to get woody, there was limited new growth and the leaves started to get black spots. I didn’t plant any this year, but am definitely going to plant some as soon as the time is right after reading this!

Prior to removing the basil plants I picked as many of the leaves off the plants as possible and made: I got the idea for making the Basil infused oil from a book I won from The Culinary Library a few months ago, Alchemy of the Mortar & Pestle. Lest we forget. I have just removed my 4 large basil plants this week. https://stylishspoon.com/2014/08/18/recipe-basil-infused-olive-oil/. The oil should last for a few months unopened. I dislike buying herbs from the store as they do not keep well and have often totally lost their freshness by the time they are used.

The steps for making the basil oil outline below are based on the instructions provided in the book. The content is refreshing and there are some fabulous recipes. Oh yum!

ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Wash the basil well then dry thoroughly to ensure that there is no moisture left on the herb. Yup, you guessed it: basil and olive oil.

To get started: Get a saucepan or small pot. Something went wrong. To collect anonymous data on how many people and how they found our website. Basil Infused Olive Oil (recipe & steps below), I got the idea for making the Basil infused oil from a book I won from, 3 cups of freshly picked and washed (sweet) basil leaves, 1/2 cup of oil of choice – I used a local Manzanillo olive oil, Add as many basil leaves to the mortar as will fit and add a drizzle of oil, Pound and grind the oil and leaves until reduced to a pulp and they start to combine, Add more leaves and oil and continue until all have been added, Once all of the leaves and oil have been pounded and ground let it sit for approximately one hour, Pound and grind again and then strain the oil into a bowl – you may need to do this twice, Pour the strained oil into a dark bottle to store, A marinate for white meat, with additional oil added, The flavor is strong so not much of the oil is required to impart the lovely herbaceous flavor of basil freshly picked from the garden, Use an icing spatula with a flexible end to push the oil through the sieve and ensure all oil is captured (see picture), Oil should be stored in a dark bottle in a cool and dark location. 1 cup tightly packed fresh basil leaves. Preparation Time: 1 hour 20 minutes – including infusing (rest) time of 1 hour.

[…], […] had any luck drying basil leaves. It’s perfect for pasta (or zoodles! Thanks Prue, I love your book.

A fair weather herb and scarce in the garden in colder months, this is perfect way to preserve this distinctive, fresh flavour. And the only equipment required is a food processor (even a mini will work for this recipe), and a fine mesh sieve (strainer).

Good morning from my garden. The email addresses you've entered will not be stored and will only be used to send this email. This helps prevent the oil from degrading, Use within 12 weeks. * Yum!! Bona Furtuna Basil Infused Olive Oil (100 ml) SKU BFA-018. Puree basil with olive oil in a food processor. I tweaked the amount of leaves as I know that basil is a plant that will generously release it’s molecules into an oil base. Write a review. ¼ cup olive oil. You can also use the hot infusion method to create garlic basil infused oil. Once cooled, remove from water and pat leaves dry with paper towel. Stir for a few minutes then strain into a sterilised bottle using a funnel and seal immediately. *Runs outside to grab all the basil from the garden to make some infused oil! Basil oil will keep in the fridge for up to 2 weeks (bring to room temperature before using). Your email address will not be published. Preparation Time: 1 hour 20 minutes – including infusing (rest) time of 1 hour. Drain and immediately plunge into ice water. Every Friday at A Fresh Legacy is Fresh and Fast Friday, I would love for you to join me tomorrow. Privacy policy. Gently heat the olive oil in a saucepan over a low heat for a few minutes just to warm and add the basil. Store … Please try again. Our Pesto Infused Extra Virgin Olive Oil is jam-packed with the flavors of fresh basil, parmesan cheese, and a touch of garlic. Once cooled, remove … Required fields are marked *, Copyright Stylish Spoon - www.stylishspoon.com - All rights reserved. I originally posted this recipe for basil infused olive oil over 4 years ago, and am reposting the recipe because it’s one of my favorite summer recipes that I go back to again and again. Stir for a few minutes then strain into a sterilised bottle using a funnel and seal immediately. Tip. I tend to make pesto, or infused oil at the end of the season.The infused oil I made earlier in the year is lovely and is improving as it ages. What is your favourite way to use Basil? Take my button from the sidebar and link up your quick recipe(less than 30 minutes). I am thankful for the long season I have had from my summer crops and for the abundance they have provided to our table. It’s going to be a good berry season - if I can, Check up on your little seedlings and be sure to k, Kitchen Garden Box®️ are flying out the door, h, Blueberries are in the way! The book contains a chapter dedicated to Aetherolea, “a water-resistant (hydrophobic) liquid that contains volatile aroma compounds from plants” (p75).

Bring 4 cups of salted water to a boil and blanch basil for 5 seconds. From the supermarket aisle to shopping your backyard for fresh meal ingredients. Waiting for my Kale, Fennel and Snow Pea seedlings to come up. This little dwarf tree. Pour oil into a jar, cover and refrigerate until ready to use. To me, basil oil tastes like the essence of summer, concentrated into a simple oil. Basil oil is for me an absolute necessity when it comes to preparing fresh Italian dishes. It is a really lovely way to […], A practical guide from set up to harvest. Thanks for the mention! Strain the oil using a … Makes: Just under 1/2 cup of infused oil. Strain the basil oil through a fine mesh strainer and discard basil remnants. Looks great Kyrstie!! Store in a cool dark place, and then once opened store in the fridge. Basil-infused olive oil only has 2 ingredients. I am hoping for a bump, Companion planting between vegetables attracts pol, Happy Friday! What ar. Ingredients: 3 cups of freshly picked and washed (sweet) … I love basil! This recipe tastes like the essence of summer and adds a burst of bright flavor to any grilled vegetable. This website uses cookies to ensure you get the best experience on our website. Bring 4 cups of salted water to a boil and blanch basil for 5 seconds. Not suitable for long term storage, Leaving the oil to sit in the mortar for an hour allows the flavor to infuse, This oil  is not suitable for heating, it is a dressing to serve and flavor, https://afreshlegacy.net/wp-content/uploads/2012/06/IMG_0398.jpg, https://afreshlegacy.net/wp-content/uploads/actual-logo-colored.png, Macadamias are on the way. Add the oil, garlic, and basil and cook on low heat for 20 minutes. In a mortar and pestle, crush the basil in batches to release the rich flavours. I don’t use basil that much but I’ll share this with my mum, who loves cooking . I love making pesto, but when I have an abundance of fresh basil I make an even easier basil-flavored condiment that adds a ton of flavor to any dish. I am so pleased to have a copy on my shelf , […] Lime Infused Oil. Drain and immediately plunge into ice water. Very impressed you still have basil growing at this time of the year, so inspiring to get some new things planted in my veggie garden this weekend. Stay up to date with the latest by following Kyrstie on social media. Making an oil and freezing some pesto cubes means my basil lasts into winter. ), drizzled on homemade focaccia, white pizza, … Season with salt and pepper. Gratitude for the sacrifices made.

I used the same process with the lime zest as per this post I have written on basil infused oil. The boys will enjoy pounding the leaves!