Basil Oil

Despite being a summer loving girl, there’s not much I can do as the Wheel of the Year turns but to accept it.  I keep myself busy during the cooler autumn months by preparing for winter.

            Homemade baked breads for freezing, herb oils and butters are some of the goodies I will make for the upcoming fall and winter season.  Here is a recipe for basil oil.  Why pay the crazy prices in the stores when you can make your own.  I use it on salads, fresh tomatoes, chicken, and potatoes.  Enjoy!

~~Always sterilize your jars. I wash my jars with hot, soapy water using a bottle brush.  I rinse well in cooler water and stand jars on a baking tray.  Heat the oven to 200°F/180°C - don't be tempted to heat the oven any higher or you may risk the glass breaking.  Close the oven door and sterilize the jars for about 45 minutes.

Ingredients:

3 tablespoons fresh basil leaves

1 cup of boiling water

2 cups olive oil

1. Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive oil. Whirl just until leaves are finely chopped (do not purée).
2.  Pour mixture into a 1- to 1 1/2-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer.  This should be about 3 to 4 minutes. Remove from the heat and let stand until cool, about 1 hour.
3.  Line a fine wire strainer with two layers of cheesecloth and set over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Serve your basil oil or cover in a sterilized jar and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquify when it comes back to room temperature.