Makes about 1 cup Makes about 1 cup
Herb oils are an easy, attractive, and unusual way to add fresh herb flavor and rich extra-virgin olive oil to a dish—with a drizzling of a colorful oil rather than simply a scattering of chopped herbs. Most herb oil recipes instruct you to strain them, but I think you get a truer flavor by leaving bits of herb in the oil.
Leaves from 1 bunch basil (about 11/2 cups tightly packed)
1 cup extra-virgin olive oil
Coarse salt
Freshly ground black pepper
1. Bring a pot of salted water to a boil over high heat and fill a medium bowl halfway with ice water.
2. Put the basil leaves in a fine-mesh strainer, lower into the boiling water, and cook for about 5 seconds. Dip the leaves in their basket into the ice water to stop them from cooking and preserve their bright green color. Turn out the leaves onto paper towels and pat them dry.
3. Transfer the leaves to a blender, add the olive oil, and blend until the mixture turns bright green. Transfer to a bowl and let infuse for 30 to 40 minutes. Season to taste with salt and pepper. If not using immediately, cover and refrigerate for up to 3 days.
Drizzle on: Tomato, Bread, and Parmesan Soup, Twice-Cooked Vegetable Soup, Spicy Shellfish Soup.
VARIATIONS
This recipe can also be made with cilantro leaves or chives. Substitute an equal quantity of either for the basil.