|Caprese salad drizzled with basil oil.|
1 1/2 Cups (30 g) of Lightly Packed Fresh Basil Leaves
1 Cup (240 ml) of Olive Oil
Rinse and dry basil leaves. Combine oil and basil in a food processor or blender and pulse so that the leaves are finely chopped but not puréed.
Pour basil oil into a small saucepan and heat over medium heat, Stir occasionally until temperature reaches 165F/74C.
Remove from heat and allow to cool. Pour into nonreactive container, cover, and refrigerate overnight. Strain through a fine mesh strainer or several layers of cheesecloth.
Discard basil and store oil in the refrigerator.
The bottom line: Will I make this again? Yes, this time next year, I will be making more.