Sure, you’ve had pesto pizza and a fresh basil garnish on your Margherita, but have you ever tried basil oil? This simple finishing oil is easy to make and packs a sweet, peppery punch — and it’s not just infused: It’s blended and strained, which amplifies the basil flavour in...
Method
Bring the water to a boil in a medium-sized saucepan. While you wait for the water to boil, prepare an ice bath in a medium-sized bowl.
Blanch the basil leaves for 6 to 8 seconds in your saucepan of boiling water. Then, strain the leaves and immediately move them to the ice bath. When they’re cool, remove the basil leaves from the ice bath and squeeze out any excess water.
Combine the basil, oil and salt in a blender and pulse until smooth; then, strain the mixture through cheesecloth or a Chemex filter into a small bowl or measuring jug. You should be left with a clear, fragrant, vivid green oil.
Store the basil oil in an airtight container in the fridge for up to a week. Bring the oil to room temperature before you drizzle it on pizza or use it in a recipe.
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