Basil Oil
April 16, 2024 by Kimberly
Experience the vibrant, fresh flavors of homemade basil oil! Perfect for drizzling over pasta or enhancing salads and many more dished with its aromatic touch.
75 MINUTES
ADVANCED
VEGAN
ITALIAN
40 PER TSP
FRESH
HERBACEOUS
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Discover the simplicity and elegance of homemade basil oil. This delightful infusion captures the essence of fresh basil, offering a quick way to add gourmet flair to your meals. Its vibrant color and fragrance enhance any dish effortlessly.
How to serve:
Drizzle basil oil over fresh pasta, salads, or toasted bread for an instant flavor boost. It’s also perfect as a finishing oil for pizzas and soups, adding a touch of sophistication. For a refreshing twist, mix it into your favorite vinaigrettes.
How to store:
Keep your basil oil refrigerated in an airtight container. It stays fresh for up to a week, ensuring you can savor its herbal freshness in various dishes.
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INGREDIENTS
FOR 250ml (1 CUP)
BASIL OIL
- 75g fresh basil leaves (1.7 oz)
- 250ml neutral cooking oil (1 cup)
ACTIVE: –
PASSIVE: –
PREPARATIONS
Recommended Equipment
- blender
- medium-sized saucepan
- whisk
- a bowl into which the medium saucepan fits
- 2 medium-sized bowls
- fine sieve
- sealable container
- ice cubes
- coffee filter
- none
ACTIVE: 15 min
PASSIVE: 60 min
COOKING
1. Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of basil are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
6. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
Vad gör du med resten från kaffe filten? Tack så mycket
Hi Claudia, I used DeepL to translate your comment and hope I understood it correctly 😀 I use the leftovers in the coffee filter for various things. You can make a pesto, a bread spread with pepper and salt, add it to pasta sauces, or even stir it into butter. The possibilities are endless 🙂