As the old adage goes, a picture is worth a thousand words. And now that you’ve seen this pic, I don’t need to describe how beautiful basil oil looks on the plate, do I?
I don’t know what it’s been like where you live, but here on Pender, we had a spring full of showers intermixed with a day or two of sun per week. That kind of weather leads to an overabundance of greens from growing gardens.
My friends Dan and Susan at Charman Farms recently found themselves with a greenhouse full of basil, a pound of which eventually found its way to me.
A pound of basil is a lot to deal with in a house of two. Caprese salads, pesto and BBTs (Bacon, Basil Tomato sandwiches) barely made a dent in my stash, so I channeled my inner Culinary School Student and returned to the basics.
Herb oils are a fantastic way to bring colour and flavour to your plate. They’re a bit of a hassle to prepare, what with all of the ice baths and straining, but I think they’re worth the mess.
Stir a little into soup, drizzle it on pizza or your morning fried-egg sandwich. Make a salad dressing, toss your pasta in it. Once you get started, you won’t be able to stop until it’s all gone! It also makes a thoughtful hostess gift that your friends will rave over.
This video is a great visual representation of this recipe. I recommend watching it before you begin.
THIS RECIPE HAS BEEN REMOVED FROM ISLANDVITTLES.COM, AS IT IS PUBLISHED IN MY SLOW EATS, FAST – CONDIMENT COOKBOOKLET AVAILABLE ON AMAZON.