I planted two beds of basil this year. Why? A lapse in judgement. I always think I could use more basil while I am planting the seeds, and I am quite happy with it in the early stages of its growth, but then it starts sending up flower heads. Which means it’s coming to it’s end. I fight the brave fight by pinching away, but the basil always wins. I end up shrugging off my loss and say that its all good because my bees spend their days taking dips in the basil flower heads. Which is exactly where my basil is right now, feeding my bees. So, if your like me and trying to use up as much basil as you can while you still have it, I dedicate this recipe to you! 🙂
This is a great little oil to have on hand to drizzle on fish, tomatoes, cheese, soups. Anything that you would put basil on you could add a drizzle of this green goodness. Jacob stood at the counter last night eating fresh mozzarella topped with this oil and groaning because of the deliciousness.
On a side note, last time we were in Miami Florida we ate at an Italian Restaurant that served us Mozzarella and Tomato appetizer. I have always loved fresh hand made Mozzarella that is packed in water. This Mozzarella was even better, so I asked and it is a type of Mozzarella called Burrata. IT IS SO FREAKING GOOD!! If you see it in the store, take a deep breath over how expensive it is, but buy it! Treat yourself, you will be so happy you did! IT IS SO FREAKING GOOD!!
Recipe Provided by Wolfgang Puck
- 2 cups Basil leaves, packed
- 1 cup Olive oil
In boiling salted water, blanch basil leaves for 2 seconds. Refresh in bowl of iced water and drain well.
Place on baking tray lined with paper towel and let dry for 1 hour.
Pour oil in a blender. Turn machine on to puree and slowly add the blanched basil. Continue to process until pureed and well blended. Transfer to a bottle and allow to sit for a few hours. Shake and use as needed.