Basil Oil
- Infused herb oil Recipe
- Take 1 cup olive oil and 2 Cups fresh basil (or other leafy herb, cilantro, tarragon, parsley etc..)
- Woody herbs work well too, like rosemary, sage, thyme, oregano but use 1/2 cup herbs to 1 cup oil)
- Blender herbs and oil until smooth
- Heat it gently a couple of minutes but do not let it boil.
- Strain it well, add a pinch of salt, and store in a dark place
Tips:
You can also make this by just dropping the leaves in boiling water for 20 seconds to blanch, shake dry and put in a blender with the oil. And Strain. Add a pinch of salt
- Infused oil is also great over salads and on toasted french bread.
- Add more oil if the flavor is too strong.
- You can make a similar flavored sauce with a non dairy soycream
- Just blender the soycream with the colors and flavors you want it to take on... Blanch the vegi or herbs first, til softened... green peas, or orange carrot, or red bell pepper, etc... Store in the fridge. Add a little soymilk (only soybeans and water on the label) to thin.