Real vegetarian food, served in an imaginary world...

Friday, 21 July 2017

Vegetarian Delirium - RUSTIC BASIL OIL

It has been my mission this year to waste less. I have been preserving, freezing and using up ingredients.

My basil plant has been getting a bit out of control, so I pulled off all the large leaves and made some basil oil.

To make a refined oil for drizzling over salads, blanch the basil first and blend with the oil until smooth. 
However, I quite liked the idea of keeping it chunky and rustic, ready to add to pasta dishes.

Wash the leaves and then chop.
Place in a mug.
Add olive oil to just cover.
Stir well.
This can be frozen until needed. You can do this in an ice cube tray but I used small freezer bags.

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