Sweet Basil Oil
Sweet basil is reaching it’s peak season in the upcoming months. It thrives in sunlight, but it’s shelf-life is rather short, and it browns from the cold, (a.k.a the fridge) so it’s best to use it as soon as you pick it. Use this on everything from eggs to vegetables. It’s like pesto without the parsley and pine nuts; lightly fresh tasting, still retaining the flavor of clove and lemon.
Ingredients: 2 cups fresh basil leaves, 1/4 – 1/2 cup extra-virgin olive oil, sea salt
Wash and dry basil leaves. Add the basil leaves and a 1/4 cup of the oil to a blender. Blend. Go up on the oil until it reaches a consistency you like. I used less to make it more of a dipping sauce instead of a pourable oil. Season with sea salt.
I’ve looked at other recipes and supposedly, if the leaves are blanched quickly for a minute before blending them, the oil will last longer. I didn’t do this and it still worked out well. It freshened up boring hard-boiled eggs and of course, it’ll work (and go quickly) on tomatoes and fresh veggies. Chicken would probably taste great, too.