basil oil: drizzle me green ::::
As promised, here is the basil oil recipe to drizzle over the Parmesan pudding posted yesterday. When I have a large bunch of fresh basil, I’m either thinking about salads, pestos, or oils. Here, the oil won out. It’s great because it keeps for months in the fridge and an easy make-ahead ingredient. The brilliant green color is a show-stopper in itself.
- 3 cups lightly packed fresh basil leaves
- 1½ cups extra-virgin olive oil*
- Rinse and drain basil leaves well. Pat leaves dry with a towel. In a food processor, combine basil leaves and olive oil. Whirl just until leaves are finely chopped, not pureed.
- Pour mixture into a 1- to 1½-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides, 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour.
- Stack two fine mesh sieves together and set over large bowl. Pour oil mixture into sieves. After oil passes through, gently press basil to release remaining oil. Discard basil.
- Serve oil drizzled over tomatoes, fresh mozzarella, fresh bread, use in salad dressings, or over this wonderful Parmesan pudding. Cover in an airtight container and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled (mine looks somewhat pasty when chilled). Don't worry: it will quickly liquefy when it comes back to room temperature. Yield is about 1½ cups.