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Herb Oils

This method works with any soft leafy herbs. Once you've tried the Basil Oil give the variations a go.

Prep Time

5 mins

Serves

makes 1 1/2 cups

Vegan

Dairy Free

Gluten Free

Nut Free

BBQ

Sauces & Preserves

$$

Ingredients

2 tightly packed cups basil leaves, (60g)

1/2 tsp salt

1 cup neutral oil

Method

STEP 1

Place basil leaves in a bowl and pour over boiling water to wilt.

Drain at once and refresh under cold water.

Drain thoroughly and purée with salt and oil until smooth.

Strain off solids through a fine sieve if desired (we don’t bother).

STORAGE

Keep in the fridge up to 4-5 days or freeze in ice block containers.

MINT OIL

Substitute mint for basil.

ROCKET & PARSLEY OIL

In place of basil use a handful of rocket / arugula leaves (6-8 quite large leaves) and 2 handfuls (1 packed cup) of Italian parsley, tough stems removed.

LIME CHILLI & CORIANDER OIL

In place of basil use 2-3 coriander plants, roots removed, 1 small red chilli, seeded, and the zest of 1 lime. Good for Asian dishes.

TUSCAN HERB OIL

In a food processor blend together 3 large handfuls basil leaves, stems removed, 2 peeled cloves garlic, the finely grated zest of 1 lemon, 1 tsp salt and 1½ cups extra virgin olive oil.

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