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Basil Oil
Makes 1 Cup
*1/2 cup firmly packed fresh basil
*1/2 cup firmly packed spinach leaves
*1/4 cup firmly packed fresh flat-leaf parsley
*1/4 cup extra virgin olive oil
*1 cup grapeseed oil
1Blanch the basil, spinach and parsley in boiling salted water for 45 seconds. Immediately shock in ice water and drain. Chop the mixture coarsely and squeeze out the excess water. Puree in a blender with the olive and grapeseed oils for 3 to 4 minutes or until bright green. Pour into a container, cover and refrigerate for 1 day.
2Strain the oil through a fine-mesh sieve and discard the solids. Refrigerate for 1 day, decant and refrigerate until ready to use or up to 2 weeks.
Recipes courtesy of Workin' More Kitchen Sessions with Charlie Trotter, published by Ten Speed Press, 2004