I enjoy making a few bottles of basil oil at this time of year just before the basil goes black with the colder nights. It makes a brilliant present, and gives invaluable summery flavour to autumn and winter salads. Very good expensive olive oil is often recommended, but it seems wasted to me when what you’re after is the flavour of the basil. This oil is a beautiful emerald green.
- Large handful of basil leaves
- Iced water
- 275ml organic sunflower oil
- 275ml mild olive oil
Blanch the basil leaves briefly and put them into iced water.
Dry the leaves, using a paper towel. Put both the oils in a food processor, add the basil leaves and process for about 3 minutes.
Transfer to a jug and leave in the fridge for a week.
Strain through a muslin and then pour into a sterilised bottle and seal.
This keeps for 2/3 months. Once open, store in the fridge.