Aug 06 2012
It is summer and basil is abundant. My garden is producing so much basil I can’t keep up with it, so now is the time I make Pesto oil. I use basil pesto oil to top vegetables, add to salads and best of all as a replacement for butter.
To make basil oil all you need is good olive oil, a generous amount of basil, fresh garlic and a pinch of salt. Combine the ingredients using a mini food processor into a finely minced dip. Add a pinch of salt and store in a covered bowl or a bottle with a cap, the oil will keep for weeks in the refrigerator. Once cold it will get thick and a little cloudy. I remove it from the refrigerator and it quickly softens, and is easy to pour.
Here is a recipe