Basil oil

Ingredients for 1 servings:

• 600 ml olive oil, mild
• 2 bunch basil, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

homemade – durable – versatile

If you want to wash the basil beforehand, do so briefly with ice-cold water (not under a stream!) and let the herb dry thoroughly, ideally overnight. However, washing the delicate leaves will cause some of the desired aroma to be lost. Tear the basil leaves into pieces and place them in a bowl, cover with olive oil, and seal tightly. Let them steep in a warm, dark place, such as a kitchen cupboard, for about a month. Check weekly and stir if necessary to ensure the leaves stay below the surface, as they could otherwise become moldy. Finally, pour the oil through an unbleached coffee filter into an oil bottle (such as an old, boiled glass bottle) and discard the leaves. If you like it decorative, add a few fresh basil leaves to the container beforehand. The preparation may seem time-consuming, but the oil is all the more aromatic and just as long-lasting as pure olive oil. I like to use it for pasta; with a little shaved Parmesan cheese, it tastes like fresh pesto! Of course, you can use any other herb instead of basil. There are no limits to your imagination!