Diary of a Foodie

Basil Oil

Diary of a Foodie: Season Two: Trompe l’Oeil: The Art of Culinary Deception

Makesabout 6 tablespoons
  • Active Time:5 min
  • Start to Finish:15 min
ADAPTED FROM HAPPY IN THE KITCHEN BY MICHEL RICHARD
February 2008
  • 1/2 cup grapeseed oil
  • 1 cup firmly packed basil leaves
  • Equipment:

    cheesecloth
  • Cook oil and basil in a small heavy saucepan over medium-high heat until oil begins to bubble. Reduce heat to medium and cook until leaves are crisp, 3 to 4 minutes. Transfer mixture to a blender and blend until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve lined with a double layer of rinsed and squeezed cheesecloth.
Cooks’ note: Oil keeps, covered and chilled, 1 week.
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