Basil Oil

1. 1

   Boil the water, and dissolve the entire 3 pounds of kosher salt in it.

2. 2

   Blanch the basil in the boiling water for one minute.

3. 3

   Strain the basil and squeeze as much of the moisture out of it as you possibly can.

4. 4

   This is very important, even with the salt excess moisture will promote bacterial growth.

5. 5

   Place the basil in a blender with 1 quart of canola oil.

6. 6

   Blend the mixture for several minutes until completely emulsified.

7. 7

   Strain the mixture through a very fine sieve covered with cheese cloth.

8. 8

   Refrigerate at 40 degrees for at least 24 hours before serving.

9. 9

   The oil will have a murky green color at first, but after a day or so it will clear up and take on a perfect medium green color.

* Per serving · 4 servings · Values may vary.

No additional tips available.