Basil-Infused Oil

I had this vision of turning our purple basil into a deep garnet-colored oil, drizzling it over mozzarella and letting it pool on a crisp white plate. Alas, when I attempted this infusion, I only succeeded in making something gray and murky. Tasty, sure, but not at all appetizing. (Interestingly, the water bath turned blue, so that’s something I want to explore in a future recipe or natural ink creation.)

I went back to the basics and tried again with our Genovese basil. The resulting oil is like a jewel that can’t help but capture and hold on to sunlight. The essence of summer.

Cooking Time: 30 minutes
Yields: 1 cup

Ingredients

• 1 cup packed green basil leaves

• 1/3 cup olive oil

• 2/3 cup neutral oil, like grapeseed or safflower

Boil a pot of water and, while it heats up, fill a separate bowl with ice water.

Once boiling, add the basil leaves and blanch for 10-15 seconds, just long enough for them to wilt and deepen in color. Using tongs or a slotted spoon, transfer the basil to the ice bath. Give it a quick swish to cool down. Transfer the basil to a plate and pat dry (gently) with a paper towel.

Combine the basil and oil in a blender and puree for 30 seconds. Line a funnel with a few layers of cheesecloth and strain the mixture into a jar. It may take 10-15 minutes to drain completely. You can give the mixture a little squeeze if you want, though it may cloud the oil.

At this point, you can use the oil immediately. If you really want to clarify the oil, add it to a small pot and heat it over low heat. This should evaporate any remaining water and could take another 15 minutes.

Transfer the oil to a bottle or other container and store in the fridge for up to a week.