Taking Stock {Basil Oil}

I hate to see good food go bad.  I saved a bunch of basil from a sad death via the garbage disposal.  We have either been out of town or eating out and have lots of vegetable eating to catch up.  I took inventory of the vegetable crisper and made a plan in an effort to make sure nothing goes to waste.  The basil was the easiest of the bunch to tackle and save.  This is likely one of the last bunch of basil from the farmer, and my basil plant is hardly flourishing.

Basil OIl

 

Basil Oil

Author: Jacky Hackett
Ingredients
  • 2 cups basil leaves
  • 1 cup olive oil
Instructions
  1. Pulse basil in food processor 3-4 times.
  2. Add oil and processes until combined.
  3. Heat oil in a saucepan to boiling, simmer 5 minutes.
  4. Let cool and strain.
  5. Store in the fridge.

 

Enjoy it as a base of salad dressing, brushed on flat bread with tomatoes, or as a bread dip.  Now onto save a bunch of cucumbers by turning them into soup, carrots by pickling them, cabbage and polish sausage from the meat CSA with this recipe, green onion and leftover goat cheese will be used in my first attempt of making quinoa, and kohlrabi by doing a quick saute. I am sad to report the salad greens could not be saved.

4 comments

  1. lynn @ the actors diet says:

    i recently used some basil oil with mashed avocado and raw onion – like a fancy guacamole!

  2. Pingback: A BLT | Jax House

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