Basil Oil

It's a fun filled Saturday night in the Sporadic Cook household.  One of my facebook friends suggested we all "get our freak on".  I'm not really sure what he meant by that, so I decided to make some basil oil I had noticed in the latest Food Network magazine.

speaking of facebook, I have a page there...check it out! 

I have a little basil plant that seems to be floundering so this seemed like a great chance to pluck all the leaves off and use them up, since this uses a large quantity of basil at one time...two cups.

The recipe says you can strain it if you want to, but I like the chunky look.

I wished I had a cool little glass bottle or jar to put it in, but the rubbermaid container will have to do.  

Of course after making it, I had to give it a try. All I could find was some bread, so I just drizzled some on strips of toast.  I really think it's yummy, and if you've got some basil that needs to be used up, this is a great way to go.  

I think later in the week I'm going to try it with some grilled steak possibly.  

Here's the recipe for ya.

Basil Oil (by Emeril Lagasse)

2 ounces fresh basil leaves (about 2 cups packed)

3/4 cup canola, grapeseed, or other vegetable oil

salt

1.  In a small bowl, combine 1 cup ice cubes with 1 cup water.  Set aside.

2.  Bring 2 cups water to a boil.  Add the basil leaves all at once, and stir to makes sure they are submerged.  Cook for 10 seconds.  Immediately transfer them,  using slotted spoon, to the ice bath.  Once cooled, remove the leaves and set them on paper towels.  Squeeze the paper towels gently but firmly in your hands to absorb as much liquid as possible.

3.  Pour the oil into a blender, add 1/8 tsp salt and mix on high speed.  While the machine is running, add half the basil leaves and process briefly.  Then add the remaining basil and puree.  Transfer the basil oil to small container, cover and refrigerate up to one week.  (If you like, strain the oil through a fine mesh sieve).

So, what are you up to this weekend?