A great and easy recipe for basil-infused oil to use up all the basil in your garden, delicious on salads and as a dip with crusty bread.
Fall snuck up on me. Of cause I sensed the crisp mornings but the warm and sunny afternoons let me ignore everything about it. I postponed admitting that it’s about to become fall as long as I could, but there is actually no good reason for it. I appreciate every season, although I am good with a short winter.
Last spring I ambitiously tried to grow something in my yard and started to plant different variations of beans, tomatoes and bell paprika. All I learned was, you can’t just activate a green thumb, there is no switch for that. Everything grew more or less, but no flowers, no veggies, and no harvest. The only exception was basil, without any effort, I was pleased with fresh basil whenever I wanted. Signore Basil is now up to my hips, the stalks are like thin branches and I am sad to see his leaves getting brown and falling down, it’s getting fall for him too.
Since I made this grilled peppercorn-crusted filet mignon for the first time I am in love with infused oils. Therefore you have to simmer peppercorns in oil then crush them and cover a steak all other with it. Afterward, the oil has a nice peppery flavor and I discovered it for many uses in my kitchen. The idea suggest itself, why not transform my basil bush into basil-infused oil? Besides having a tasty oil on hand the other advantage is, I use up some of my basil. So what’s next? One gallon of pesto?
- 35 g / 1.2 oz. fresh basil leaves
- 240 ml / 1 cup sunflower oil or olive oil
- Wash and dry basil leaves (salad spinner). Add basil and oil to your food processor or blender. Puree until very smooth. Pour into a medium saucepan, bring to a boil, then simmer for one minute.
- Remove from stove and strain through fine mesh colander lined with cheesecloth or paper towel to remove small basil pieces. Fill in a jar and use for salad dressings, drizzle over soup, dip for bread, seasoning or for marinating.