Basil Oil and Parsley Oil

Preparation info
  • Yields approximately

    ¾ cup

    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About


  • 20 leaves of basil (or a good handful of parsley leaves)
  • extra-virgin olive oil


Take about 20 leaves of basil (or in the case of parsley oil, a good handful of parsley leaves). Drop the leaves into boiling water for five or six seconds and immediately remove them to the bowl of ice water (this will get you a nice, bright, electric green color). When cool, squeeze out all the moisture you can. Chop roughly and place in the blender. For basil oil, add just enough oliv