You could also try it drizzled over these Smash Roasted Fingerling Potatoes. A little bit on a plate with a pinch of sea salt and a grind of fresh black pepper is perfect for dipping some crusty bread into. Splash a little on a piece of grilled fish or chicken to add a nice burst of bright summer flavor. Or, you can use it as the oil for making basil vinaigrette.
- 1 Cup Fresh Basil Leaves
- 1 Cup Extra Virgin Olive Oil
- Bring a pot of water to a boil and blanch the basil leaves for 15 seconds.
- Remove them from the water and lay them out on a clean dish towel.
- Place another clean dish towel over the top and press all of the moisture out.
- Transfer the basil leaves to the blender and add the olive oil. Blend until completely smooth.
- Pour the oil through a fine mesh strainer with a bowl underneath or through a colander lined with four layers of cheesecloth.
- You could also try using a coffee filter but the process will be pretty slow. Repeat the straining process 2 more times. Pour the basil oil into a clean jar, cover and chill.
- Take the oil out of the fridge about a half an hour before you want to use it so that it will become fluid.
Use within 2 weeks.