Basil Oil

1. 1

   Puree the herbs and oil in a blender until completely smooth.

2. 2

   Put the mixture in a saucepan and bring it to a simmer over moderate heat.

3. 3

   Simmer for 45 seconds, then pour through a fine-mesh sieve into a bowl.

4. 4

   Dont press on the mixture, but you can tap the sieve against your hand to get the oil to drip through faster.

5. 5

   Immediately strain the oil again through a flat-bottomed paper filter.

6. 6

   If the filter clogs, you may need to change the filter partway through.

7. 7

   Its okay to pick the filter up and squeeze it gently to force the oil out faster, but be careful not to break the filter.

8. 8

   Sometimes a little dark liquid comes through the filter first.

9. 9

   Dont worry; its only water.

10. 10

    It will settle to the bottom because it is heavier than the oil.

11. 11

    Let the filtered oil settle for a few hours, then pour off the clear oil, leaving the dark liquid behind.

12. 12

    Store in an airtight jar in a cool, dark place.

13. 13

    It will stay lively for at least 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.