About this recipe:Basil oil is for me an absolute necessity when it comes to preparing fresh Italian dishes. A fair weather herb and scarce in the garden in colder months, this is perfect way to preserve this distinctive, fresh flavour.
Makes: 1 600ml bottle basil oil
600ml quality olive oil
1 bunch fresh basil leaves
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Method Prep:5min › Ready in:5min
Wash the basil well then dry thoroughly to ensure that there is no moisture left on the herb. In a mortar and pestle, crush the basil in batches to release the rich flavours. Gently heat the olive oil in a saucepan over a low heat for a few minutes just to warm and add the basil. Stir for a few minutes then strain into a sterilised bottle using a funnel and seal immediately.
Store in a cool dark place, and then once opened store in the fridge. The oil should last for a few months unopened.