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2 cups (60g) tightly packed basil leaves ½ tsp salt 1 cup oil, eg olive oil or grapeseed or a mix of both
© Annabel Langbein Media
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 (I don’t bother). Keep in the fridge up to 4-5 days or freeze in ice block containers.
Substitute mint for basil.
Rocket & parsley oil:
In place of basil use a handful of rocket 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 until smooth 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. Transfer to a storage jar, cover and chill. The flavoured oil will keep in the fridge for 5-6 days and can also be frozen.