Basil Olive Oil
Making basil oil is so simple and the end result is so amazing. Trust me when I guarantee you’ll want to drizzle it all over your chicken, fish, tomato salad, or just eat it with some crusty bread!
What you'll need: Makes about 1/4+ cup
1/2 cup packed fresh basil leaves
1/4 cup extra virgin olive oil
1 tablespoon water
1 clove garlic
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
How to make it:
Wash and dry the basil.
Place basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Slowly add the olive oil and blend until fully emulsified and smooth, about 30-45 seconds.
Use immediately or refrigerate.
Notes:
It’s best to use infused oil the same day. To avoid botulism, according to the USDA, garlic in oil should be made fresh and stored in the refrigerator at 40°F or lower for no more than 7 days. It may be frozen for several months, and can be stored in the refrigerator 2 to 3 days, although the color may change.