Basil Oil

Add flavor and color to soups or anything that could use extra flavor

This recipe makes far more oil than you will need to garnish a single recipe, but it keeps well and is great to have on hand. As the basil oil stands, the solids sink to the bottom of the jar and the clear green oil rises to the top. During the first week, simply shake the jar and use the oil in soups, pastas, and potato salads or on steamed vegetables and poached or grilled fish or chicken. You can also strain the oil to get a clear product and refrigerate for up to 6 weeks.

Ingredients

• 4 cups lightly packed basil leaves

• 1 teaspoon salt

• 2 1/2 cups canola oil

Instructions

Bring 6 cups of water to a boil in a large saucepan. Drop in the basil and blanch just until the water returns to a boil. Drain the basil in a colander and rinse under cold water. Drain again, then press the leaves between towels to remove as much water as possible.

In a blender, combine the basil with the salt and 1/2 cup of the canola oil; puree for 5 seconds. Add the remaining 2 cups of oil and puree until smooth. Pour the basil oil into a jar or a plastic bottle with a small squirt tip and refrigerate. Alternatively, you can filter the oil and get a clearer product using a cone-shaped coffee filter. It will take several hours to drip down through the filter. Once you have the oil, put it into a small plastic squirt bottle and use to decorate plates or garnish dishes.