Basil oil

Ingredients for 1 servings:

• 2 bunches of basil
• ¼ liter of oil (sunflower oil)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious with tomato and mozzarella

Use a good sunflower oil, not olive oil, which will be bitter. Put the basil, without the thick stems (the thin ones can be added), into a tall container or a blender and add about half of the oil. Blend until only a green paste remains. Add the remaining oil and blend again. Pour everything into a bottle and store in the refrigerator. The solids settle in the refrigerator, and if you use the oil unshaken, you’ll have a wonderful green oil with a basil aroma. If you shake the bottle before use, the aroma is more intense, but the color is dark green. We use it for seasoning, but mainly on tomatoes and mozzarella. (The basil pots always burned out, and when we needed some, there were none left…) Top with a little olive oil and crema di balsamico, a little fleur de sel, and cracked white pepper. Delicious! The basil oil will keep in the refrigerator for several weeks.