Travelamigos quick basil oil

Ingredients for 1 servings:

• 2 handfuls of basil
• 500 ml olive oil, good

Instructions

Working time approx. 10 minutes; Rest period approx. 10 days; Total time approx. 10 days 10 minutes

Great for tomato mozzarella, for seasoning and seasoning

Wash and dry the basil leaves, place them in a tall mug, and briefly puree with half of the olive oil using a hand blender. Mix in the rest of the oil and pour everything into a dark glass bottle using a funnel. Seal. Let it steep in a dark place for 10 days, shaking vigorously morning and evening to ensure the leaves don’t float to the top and are always surrounded by oil. Then filter through a tea strainer or a sieve lined with kitchen paper, then through a coffee filter to clarify. This can take 12 hours or more; cover the coffee filter with a saucer or cling film during the filtering process. Filtering produces a very fine, clear, aromatic basil oil that will keep for a long time if stored in a dark place. Tip: Use a very good olive oil. The bottle that the oil came in is ideal for storage. The basil should be very aromatic, ideally from a sunny spot in the garden or on the balcony. If this isn’t available, use an extra handful.