A fragrant oil that livens up even the most simple salad.
I love how simple this oil is yet it packs a real flavour punch. I modify the recipe below to only make as much as I need for that particular serving, but I’ve included my full recipe below for you to adapt as necessary.
A simple fragrant oil that goes perfectly with salad.
- 400 g fresh basil stalks removed
- 200 ml olive oil
- pinch sea salt
Wash and dry your basil and remove any stalks. Add to a pan of boiling water and boil for 2 minutes.
Remove from the heat and plunge into a bowl of ice water. Leave for 1 minute.
Drain the basil and add to the bowl of a blender, add half of the oil and the salt and blitz until the basil is finely chopped. Add more oil if you prefer a looser dressing.
Decant into a jug or a jar and leave to sit for a few minutes. Shake or stir before using. I think this is best used within 24 hours but it will keep in the fridge for a week, or you can freeze it in an ice-cube tray and it will keep for a month.
At the moment I’m trying to keep this basil plant alive which made making the oil for this recipe a lot easier. For the amount shown in this post I used just 50g basil and 75ml oil.
I add boiling water from the kettle to a saucepan and then add the basil and boil for two minutes.
Before plunging into a bowl of iced water. I’d tried making this oil a few times without boiling the basil and I found it too sharp; then I tried just boiling and getting the optimum time was tough and I found the oil lacked flavour, I then read something about placing herbs in iced water and decided to combine the two and I was so happy with the results that it’s now the only method I’ll use.
I use my trusty Andrew James hand blender to make my oil – it’s just the right size for small batch blending.
I add my oil to a kilner jar, add a pinch more salt and then put the lid on and give everything a good shake before serving.
I particularly like this with my panzanella salad.