Description
GOOD TO HAVE ON HAND
- 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
Ingredients
Units Scale
- 75 grams fresh basil leaves
- 250 milliliters neutral cooking oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Passive Time: 60 min
- Cook Time: 15 min
