Basil Oil Recipe (Professional Kitchen Style)
#basiloil #basilicaofbomjesus #basil #besiloil #chefspecial
Ingredients
• Fresh basil leaves – 2 cups (tight packed)
• Olive oil – 1½ to 2 cups
• Ice water – for blanching
• Salt – a pinch (optional)
Method
1. Clean the basil
Pick only fresh green leaves. No stems. Wash gently and pat dry.
2. Blanch for color
Boil water, add a pinch of salt.
Drop basil leaves in for 10–15 seconds only.
Immediately transfer to ice water. This locks in the bright green color.
3. Dry properly
Squeeze out excess water and dry completely. Water is the enemy of good oil.
4. Blend
Add basil leaves to a blender.
Pour olive oil just enough to cover the leaves.
Blend on high until smooth and vibrant green.
5. Strain
Strain through muslin cloth or fine sieve.
Don’t press too hard. Let it drip naturally for clean oil.
6. Store
Transfer to a clean glass bottle.
Keep refrigerated.
Shelf Life
• Fridge: 7 to 10 days
• Freezer (ice cube tray): up to 2 months
Uses
• Pasta, pizza, bruschetta
• Plating drizzle for soups
• Sandwiches, salads
• Italian and continental dishes
Chef Tip
If you want extra bright green oil, blend while the basil is still slightly warm from blanching.