Basil Oil

February 10, 2021

I'm Chef Eduardo, and I'm a plant-based chef.

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Gluten-free · Soy-free · Nut-free

IMG_1245.jpg

 

Like all flavored oils, basil oil is a fantastic condiment to have handy that you can use to finish off all kinds of dishes. The fresh basil flavor is a great touch to your dishes. Plus, the bright green color looks amazing on the plate. You can also use it as a vinaigrette and give your salad a nice lift.

It’s especially good on cooked pizzas, pasta, steamed vegetables, and roasted potatoes.

The process is really simple but takes 1-3 days to infuse, so keep that in mind and plan ahead.

Equipment

For this recipe, you’re only going to need a high-speed blender (preferably with a small cup since this’ll make it easier for the blender and you won’t have to stop so much to scrape down the sides) and a coffee filter or nut-milk bag to filter the oil.

USES

Use this basil oil for finishing off dishes and for making vinaigrettes. Avoid cooking with it, since the heat will cause the aromas to evaporate and you’ll lose the basil fresh basil flavor.

 


Yields: 160ml

Ingredients

160ml avocado oil or grapeseed oil

90g fresh basil leaves (1 large bunch)

40g fresh parsley leaves 

Water and ice for ice-bath

Method

  1. Have an ice-bath ready 10 minutes before you start blending: Add ice and cold water in a large bowl (don’t fill it up too much) and place another bowl inside. In a high-speed blender, add the oil, then parsley and basil leaves. Blend on high speed for 1 minute. Stop the blender and use a rubber spatula to scrape down the sides. Blend again to incorporate until it looks like a leaf purée. It won’t be completely smooth.

  2. Transfer the mix into the bowl on the ice bath and stir for 1 minute or until completely cool.

  3. Place the mix in a glass jar or container, cover, and refrigerate for at least 1 day and a maximum of 3 days. This will allow the basil to infuse the oil properly.

  4. Place a coffee filter or nut-milk bag over a jar and secure with a rubber band. Add the infused oil to the coffee filter or bag and set aside to let it filter through slowly. You can press down gently, but make sure you don’t break the coffee filter. The goal is to not let anything but pure green oil pass through.

  5. Once all the oil has passed through, cover and store the basil oil in the fridge for up to 2 months.

 

 

I'm Chef Eduardo, and I'm a plant-based chef living in New York City.

more about me

I've been a professional chef for over 10 years and now I'm sharing my knowledge and helping people learn how to cook with plants to make them delicious!

categories

learn how to master vegan cooking

find out more

categories

starters

events

snacks

sides

breakfast

dessert

mains

bread

sauces

nutrition

lifestyle

cooking

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@vegancookingmastery