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
-
10 minSide dishendive, garlic, sunflower oil, unsalted cashew nuts, ginger syrup,endive with ginger and cashew nuts -
50 minSide dishhot vegetable broth from tablet, polenta corngris, fresh basil, unsalted butter, Parmigiano Reggiano, traditional olive oil,spicy polenta dots -
10 minSide dishasparagus broccoli, (olive oil, lemon zest, dried pepper,asparagus broccoli with anchovies oil -
45 minSide dishroot, (white point) radish, pistachios, creme fraiche, ginger syrup, mustard,carrot salad with radish
Nutrition
455Calories
Sodium0% DV0g
Fat77% DV50g
Protein0% DV0g
Carbs0% DV1g
Fiber0% DV0g
Loved it