This bright delicious basil oil adds just the right note to summer vegetables. Use a squeeze bottle to make decorative basil drops on top cold tomato gazpacho, grilled vegetables or burrata cheese.
Makes about 1/2 cup
1 bunch of basil (about 1 cup of leaves)
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 teaspoon hot sauce
pinch of kosher salt
1. Bring a medium pot of water to a boil. While you are waiting for the water to boil prepare a bowl of ice and water large enough to hold the basil leaves when finished cooking.
2. When the water comes to a boil add a teaspoon of kosher salt and the basil. Blanch the basil leaves in boiling water for about 30 seconds until they turn bright green.
3. Strain the leaves from the water and place basil leaves in ice water to stop the cooking. Leave for a couple of minutes in ice water then strain basil from water. Use your hands to press the basil against the strainer to press out all the excess water to get the leaves as dry as possible. Then place in a cotton towel or cheesecloth and squeeze dry.
4. Combine all the ingredients in a blender or food processor and puree until smooth. Add the hot sauce and a pinch of salt. Strain through a fine sieve.
Notes: This will keep for a week in the refrigerator.
©2015 Julie Logue-Riordan
Copyright © Julie Logue Riordan, Cooking with Julie