Basil Oil

Preparation info

  • Makes

    200 ml

    • Difficulty

      Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

Ingredients

  • 10 g/½ oz/½ cup flat parsley leaves
  • 10

Method

Heat a large pan of water. Meanwhile, prepare an ice bath to arrest the cooking of the herbs. Blanch the herbs for 2½ minutes, then remove immediately and plunge into the ice bath. Leave until cold, then drain thoroughly.

Place the blanched herbs in a food processor with the oil and liquidize at full power for about 4 minutes or until the herbs are broken up and the oil has a strong bas