Here is Janie's Original post. I'm sure she will be happy to see your review.
chefly
Posted by: Appy_Girl Replies: 5 Posted on: 7/25/2007 2:00:02 PM
#T855861
Just back from the vegtable stand and the gal that owns it grows the most beautiful Basil, the leaves were huge and so healthy looking that I just couldn't resist a bag~
So I decided to post the recipe I have been using for some time now. Thinking maybe some of you might be interested in making some as well. This recipe is childs play it's that easy. The color stays brillant and the taste could not be any fresher. It will keep for about 2 weeks covered in the fridge~ This is the perfect time of the year for making this recipe, especially wih all of the wonderful vegtables available. This is absolutely fantastic with pasta, pizza, bread salads, tomato salads. macaroni salads or just use as a dipping oil. Enjoy~~ ~Janie~
Fresh Basil Oil
Ingredients
1/3 cup Kosher salt( I use way less and I use sal salt)
6 cups of fresh basil leaves, packed
2 cups of extra virgin oilve oil
Bring 4 quarts of water to boil in a large saucepan. Add the salt. Add the Basil and cook for about 15 seconds. Drain through a sieve and Immediately plunge into cold water. (This will preserve that bright green color)
When cooled, drain again and squeeze all of the water out of the Basil.
PLace the basil and olive oil in the blender and pulse a few times to break up the leaves. Then blend for about 2 minutes to puree.
Strain the infused olive oil through cheesecloth into a sterile glass jar.
* I like to add a little fresh
garlic to mine.
A hand towel will do a great job of removing all of that excess water from the Basil.