BASIL OIL RECIPE RECIPES

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BASIL OIL RECIPE – SO GOOD YOU'LL WANT TO DRINK IT ...



Basil Oil Recipe – SO good you'll want to drink it ... image

Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it with some crusty bread! 

Provided by Gina

Categories     Dip

Total Time 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 6

1/2 cup packed fresh basil leaves (stemmed and washed)
1/4 cup DeLallo extra virgin olive oil
1 tablespoon water
2 cloves garlic
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
  • Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Nutrition Facts : ServingSize 1 Tbsp, Calories 82 kcal, CarbohydrateContent 0.5 g, ProteinContent 0.5 g, FatContent 9 g, SaturatedFatContent 1 g, SodiumContent 93.5 mg, FiberContent 0.5 g

BASIL OIL | SOUTHERN LIVING



Basil Oil | Southern Living image

Don't bother purchasing a bottle of basil oil when it is this easy to make your own. Stirred into hot pasta or used as a dipping oil, basil oil adds a fresh herby element to any dish. To preserve the bright color and soften the grassy taste, blanch the basil before making the oil. To blanch, place basil leaves in boiling water for 10 seconds, then plunge them in an ice bath. Gently squeeze the leaves dry. Use pure olive oil, not extra virgin, which is really sharp and will overwhelm the basil, or you can also use a 50/50 blend of extra virgin and canola.  Be careful not to process in the blender any longer than necessary; if it gets overheated the oil may take on a rancid flavor. Once processed, drain the solids, and store the oil for up to three days. If you don't grow your own basil, purchase the freshest you can find at the market. Snip the stems and keep the basil in a glass of water until you are ready to use.

Provided by Southern Living

Categories     Basil

Total Time 15 minutes

Yield about 7/8 cup

Number Of Ingredients 4

4 cups loosely packed fresh basil leaves and stems
1 cup olive oil
1/2 teaspoon lemon zest (from 1 lemon)
1/4 teaspoon kosher salt

Steps:

  • Bring a small pot of water to a boil over high. Add basil; cook until bright green, about 20 seconds. Immediately transfer basil to an ice bath; submerge until chilled, about 1 minute.
  • Transfer basil to paper towels, and gently squeeze dry. Process basil, oil, zest, and salt in a blender on HIGH until basil is very finely chopped, about 1 minute. Pour mixture through a cheesecloth-lined fine mesh strainer into a bowl; let strain, stirring mixture occasionally, about 5 minutes. Press on mixture to release additional oil; discard solids.
  • Store oil, covered, up to 3 days. To use, drizzle over soups, use as a vinaigrette base, or stir into pasta.

More about "basil oil recipe recipes"

BASIL OIL | SOUTHERN LIVING
Don't bother purchasing a bottle of basil oil when it is this easy to make your own. Stirred into hot pasta or used as a dipping oil, basil oil adds a fresh herby element to any dish. To preserve the bright color and soften the grassy taste, blanch the basil before making the oil. To blanch, place basil leaves in boiling water for 10 seconds, then plunge them in an ice bath. Gently squeeze the leaves dry. Use pure olive oil, not extra virgin, which is really sharp and will overwhelm the basil, or you can also use a 50/50 blend of extra virgin and canola.  Be careful not to process in the blender any longer than necessary; if it gets overheated the oil may take on a rancid flavor. Once processed, drain the solids, and store the oil for up to three days. If you don't grow your own basil, purchase the freshest you can find at the market. Snip the stems and keep the basil in a glass of water until you are ready to use.
From southernliving.com
Total Time 15 minutes
Category Basil
  • Store oil, covered, up to 3 days. To use, drizzle over soups, use as a vinaigrette base, or stir into pasta.
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Reviews 4.7
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Calories 182.9 calories per serving
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