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Author Notes: Wondering what to do with the abundance of fresh basil this time of year? I love to make basil infused olive oil and drizzle it over heirloom tomatoes, grilled eggplant, fresh mozzarella and broiled fish. I also serve it as a dipping oil with crusty bread, or toss it with any grilled veggie for a flavorful side dish. It’s the essence of summer, concentrated into a simple oil. —Stylish Spoon
Makes 1/4 cup basil oil
- 1 cup tightly packed fresh basil leaves
- 1/4 cup olive oil
- Bring 4 cups of salted water to a boil and blanch basil for 5 seconds. Drain and immediately plunge into ice water. Once cooled, remove from water and pat leaves dry with paper towel. Puree basil with olive oil in a food processor. Season with salt and pepper. Strain the basil oil through a fine mesh strainer and discard basil remnants. Pour oil into a jar, cover and refrigerate until ready to use. Bring to room temperature before serving. Basil oil will keep in the fridge for up to 2 weeks.