Basil Oil
Introduction
This vibrant; super-flavorful oil doubles as a dressing for salad; roasted veg; grilled chicken; fish; you name it. It's dreamy over beans with some shaved pecorino; or as basil-oil marinated beans; or drizzled on tomato-peach gazpacho; or tossed with pasta/shaved shallots/crushed garlic/super-ripe tomatoes... Dare we say we like it better than pesto?
Ingredients
- 1 packed cup basil leaves
- ¾ cup delicious olive oil
- A good pinch sea salt
Instructions
Bring a pot of salted water to a boil. Toss in the basil leaves; stir to submerge; leave for 10 seconds; and then immediately drain and shock the leaves in ice water for 10 seconds (the blanching ensures the leaves stay bright green). Squeeze the water from the leaves; put the basil in a blender; add the oil and sea salt; and puree until smooth. Taste and add salt as needed (the salt helps the flavor really pop).
