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
-
30 minSide dishmayonnaise, Louisiana Chipotle hot sauce, garlic, chilled Italian spice mix, traditional olive oil, eggplant, meat tomato, beefburgers jalapeño, maize bulb, spicy rocket,spicy beefburger -
70 minSide dishunsalted butter, frozen puff pastry, colorful potato mix, Parmigiano Reggiano, cream cheese natural, dried sage, medium sized egg,potato pie from perupas -
25 minSide dishflat leaf parsley, minced beef, egg, shawarma spices, garlic, olive oil, Red pepper,shoarma balls -
105 minSide disholive oil, garlic, peppers, White wine, white, sugar, chili pepper from the mill, ground cumin (djinten),yellow paprika tapenade
Nutrition
455Calories
Sodium0% DV0g
Fat77% DV50g
Protein0% DV0g
Carbs0% DV1g
Fiber0% DV0g
Loved it