Filter
Reset
Sort ByRelevance
CHRISTI LARSEN
Basil oil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a layer of water with salt to the boil and blanch the basil for 30 seconds.
-
Drain and dab the basil dry between kitchen paper.
-
Puree the basil with the oil to a fine green oil.
-
Strain this through the cloth or sieve over a clean bowl. The oil can be stored well chilled for about 2 weeks.
-
Serving suggestion: Delicious as a basis for a dressing or to grill meat or fish.
Blogs that might be interesting
-
15 minSide disholive oil, Cherry tomatoes, dried rosemary, balsamic vinegar, cannellini beans,cherry tomatoes with beans -
70 minSide dishfresh carrots, parsnip, baby meiknolletjes (meiraap), fresh beet, fennel bulb, mandarin, sprig of rosemary, fresh thyme, lemon, fresh sage leaf, White wine vinegar, balsamic vinegar, fresh oregano, Red wine vinegar, dried laurel leaves, liquid honey,mixed roasted vegetables -
20 minSide dishcrumbly potato, milk, butter, nutmeg, tomato, olive oil, dried oregano, dried Italian herbs, tomato paste,mashed potatoes with tomatoes -
20 minSide disholive oil, garlic, fresh ginger, Red peppers, giant shrimp, sesame oil, lime,summer shrimps
Nutrition
455Calories
Sodium0% DV0g
Fat77% DV50g
Protein0% DV0g
Carbs0% DV1g
Fiber0% DV0g
Loved it