500g Basil leaves
500g Extra virgin olive oil
Basil Oil recipe method
- Blanch the basil leaves in boiling water for 10 seconds
- Refresh in iced water and dry well
- Liquidise with oil for 2 minutes
- Hang in a muslin cloth
- Pass through double muslin in keep in a sterlised kilner jar in the fridge
CHEFS NOTE:
- Remove the blanched basil leaves from the ice water as soon as they are cold or you will lose the bright green colour
- Do not hang in the fridge as the olive oil will set and will not pass completely
Shelf life: 2 Weeks
Original recipe from a 2 Michelin star kitchen