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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.