Basil Oil
This ought not be overthought.
At this point, it is difficult to tell where I end and the basil oil begins. That’s how much I’ve consumed as of mid-July. Simpler than a pesto (and much more cost effective), it screams of basil, looks pretty on a plate, and has crazy utility in summer cooking. Tomatoes, corn, shrimp, aubergines- all will be glad to know it.
As the basil is minced and blitzed, it releases its aromatic compounds into the olive oil, perfuming and infusing. The only other necessary additions being salt and garlic powder. Yes, I lack refinement. While garlic is a lovely complement, this oil lacks the acid necessary to take the edge off the raw stuff. I find garlic powder to be the remedy— judge me if you must.
If ever there was a time to throw caution to the wind and NOT measure anything, it is now (if that scares you, it’s okay sweet baby, please see below). Toss things in a blender and taste as you go. This ought not be overthought.
Basil Oil
8+ servings in 10 minutes
Need these:
4 cups sweet basil leaves, loosely packed
½ cup extra virgin olive oil, or more as needed
½ teaspoon salt
½ teaspoon garlic powder, scant
Do this:
1. Add all ingredients to a small blender or food processor. Blitz, adding more oil if needed, to achieve desired consistency. Season to taste.
