Quick ideas
Basil olive oil
Basil infused olive oil is easy to make and complements so many summer dishes; you’ll want to drizzle it over everything. Use it to make salad dressings, drizzle on pizza or roasted veg, or use it to make aioli or vinaigrettes. The process is simple but because basil is such a delicate herb, it’s very important not to overheat the oil otherwise the flavour gets destroyed and it discolours. Store in an airtight jar or bottle in the fridge and use within the week or so.
Ingredients
- large handful of fresh basil leaves
- 250ml top quality olive oil
Method
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Step 1
Blitz the basil with the olive oil in a food processor.
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Step 2
Pour into a saucepan and gently heat until about 60°C. Use a thermometer if you have one, or if not, heat until it just about feels too hot to touch with your finger; be very careful to not heat it too quickly.
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Step 3
Strain through a sieve, discarding the leaves, then transfer to your bottle or jar. Pop in the fridge straight away to cool.
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Step 4
Use once cooled, making sure to tighten the lid each time – if it oxidises, it will go brown. Use within a week or so.