Homemade Basil Oil Recipes

Steps:

• In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
• It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

Steps:

• Wash Basil.
• Let basil dry thoroughly and then pat it with kitchen paper to dry it more (very important).
• Put basil in bottles with a GOOD seal (I use german beer bottles with a porcelain, rubber and metal top) and cover with oil.
• Leave for at least 2 weeks.
• Use to flavour pasta, salads, potatoes, etc.

Steps:

• Place all ingredients in blender and process until smooth and uniformly green.
• Serve with crusty bread for dipping or over pasta.