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Basil Oil
Ingredients
1/2 pound basil, leaves only
2 cups olive oil
4 cups vegetable oil
Directions
Blanch the basil for 3 to 5 seconds in a large pot of boiling salted water.
Using a spider or a slotted spoon, immediately plunge the basil into a bowl of ice water to retain its bright green color.
Gently squeeze the basil to remove as much excess water as possible.
Put the basil in a food processor or blender.
Add both oils, and puree until smooth.
Put the pesto in an airtight container, and refrigerate it overnight.
Then pour off the excess oil that has settled on top.
Pour pesto into squirt bottles for easier service
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