Basil Infused Oil Recipe
June 21, 2012
My garden has finally given into the winter weather. I have just removed my 4 large basil plants this week. The stems were starting to get woody, there was limited new growth and the leaves started to get black spots.
I am thankful for the long season I have had from my summer crops and for the abundance they have provided to our table.
Prior to removing the basil plants I picked as many of the leaves off the plants as possible and made:
I got the idea for making the Basil infused oil from a book I won from The Culinary Library a few months ago, Alchemy of the Mortar & Pestle. The book contains a chapter dedicated to Aetherolea, “a water-resistant (hydrophobic) liquid that contains volatile aroma compounds from plants” (p75).
The steps for making the basil oil outline below are based on the instructions provided in the book. I tweaked the amount of leaves as I know that basil is a plant that will generously release it’s molecules into an oil base. It is classified as a mid note so will impart quite a strong aroma.
I adore basil, it is one of the herbs that I use most often and I did not want to waste the large quantity of lovely leaves that were still on the bushes. I dislike buying herbs from the store as they do not keep well and have often totally lost their freshness by the time they are used. Making an oil and freezing some pesto cubes means my basil lasts into winter. I will re plant new bushes as soon as the soil starts to warm again in the coming Spring.
Makes: Just under 1/2 cup of infused oil
Preparation Time: 1 hour 20 minutes – including infusing (rest) time of 1 hour
What is your favourite way to use Basil? Do you still have some in your garden?
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