Saturday, May 22, 2010

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

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?


My Little Space said...

What else is better than homemade! This looks fabulous. Btw, I have an award for you. Please feel free to pick it up. Thanks & have a nice day.
Cheers, Kristy

theUngourmet said...

Oh man, I am all over this basil oil! I can imagine just how fabulous it tastes...and smells! ;)

teresa said...

oh my goodness, the possibilities with this are endless!

Brownieville Girl said...

Thanks for visiting my blog, so glad you did as I am really enjoying yours.

Looking forward to starting from the beginning!!

Ingrid_3Bs said...

I have basil...lots actually thanks to my babygirl gardner! I'm going to give this a try.

Reeni said...

How absolutely delicious! I could drink it! I bet it's good on anything and everything. I'd put it on chicken and pasta and maybe even pizza!

Taylor said...

I hope the basil in my herb garden starts growing REAL fast so I can make this! Yum!

The JR said...

Luv the bright it was very good.

Kim said...

This looks like a great way "to get your freak on" - LOL! I bet this would be excellent drizzled over a steak or even on some toasted bread as part of a sandwich. Yum!

Lynn said...

This looks really tasty. It seems I can never grow enough basil to really do anything with it. I would love to have enough to make homemade pesto someday.

Julie M. said...

Yum yum! I can think of a million uses for this. I will definitely be whipping up a batch.

Monica H said...

I'm liking the chunkiness of this- I bet it would be awesome on some fresh slices of mozzarella or on chicken or both :-)

Abby said...

Nice idea! I've never seen a recipe like that. I agree with the poster above that it would be amazing on mozzarella!