Tracy Rutherford’s basil oil

1 bunch basil
1/3 cup (80mL) extra virgin olive oil

1. Pick the leaves from the basil and place into a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain well, then plunge them straight into a bowl of iced water. Drain well and lay out on a paper towel to absorb as much water as you can from the leaves.
2. Combine in a food processor with the oil and process until the leaves are finely chopped. Strain through a fine sieve to remove the solids. Set aside.
Note: the basil oil will keep for up to 4 days in the fridge. Return to room temperature before using each time.

How to use basil oil

• Drizzle over a tomato salad
• Use it as your oil in making a garden salad dressing
• Drizzle it over a vegetable fritatta
• Try it drizzled over steamed vegetables, such as asparagus
• Drizzle it over pan-fried haloumi
 

Copyright CTC Productions 2009