BASIL INFUSED OIL
On more than one occasion, I have thought to myself that I spend far too much money on flavored oils.
I have this beautiful basil plant that is chock full of big, tender leaves and I thought I’d give this a try. I’m so glad I did.
The basil infused oil was so flavorful, that I’m going to try it with every other herb I can get my hands on.
Ingredients
- a handful of basil leaves
- coarse sea salt (or kosher)
- extra virgin olive oil
Instructions
Put a nice pinch of salt into your mortar and pestle – if you don’t have one, go buy one. You don’t need a fancy one, you can get them for about $5. I don’t use mine that often, but when you need it, there is no substitute. Rip up some of the basil leaves and put them on top of the salt.
Crush the leaves and salt together until it makes a paste.
Scrape the paste into a ball jar, or other sealable container and cover tightly.
Allow this to steep on your counter for a couple of hours and then strain into another container – I used a cruet.
Notes
This was delicious drizzled on top of tomato, vegetable soup, on top of salad, I think it would be remarkable in mashed potatoes, honestly – it was so delicious and so easy that you really need to do yourself a favor and try it. You will love it!