Basil Oil
 
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This super versatile oil is simpler and "cleaner" than pesto but just as tasty. I love it over fresh sliced tomatoes, a strawberry salad or anything grilled.
By:
Makes: about ½ cup
Ingredients
  • 1 cup basil leaves (packed)
  • ½ cup olive oil
  • sea salt + pepper
Instructions
  1. Blanch basil leaves in boiling water for 10 seconds. Remove, drain and pat dry.
  2. Add to blender or food processor with oil and process until almost completely smooth. Season with plenty of salt and a touch of pepper. Keeps for about a week in the fridge. Enjoy!
Recipe by the pig & quill at https://thepigandquill.com/summer-whipped-ricotta-toast-two-ways/