This all-purpose basil oil is designed for everyday cooking and finishing. A blend of light olive oil and extra-virgin olive oil allows the fresh basil flavor to shine while providing the richness expected from a premium finishing oil. Blanching the basil preserves its vibrant emerald-green color, while a small amount of baby spinach enhances the color without affecting the flavor. The result is a smooth, intensely aromatic basil oil that is equally at home on pasta, pizza, eggs, seafood, vegetables, salads, sandwiches, and grilled meats.
Ingredients
Yield: Approximately 1 cup
- 3 packed cups fresh Genovese basil leaves, stems removed
- 1/2 packed cup baby spinach
- 3/4 cup light olive oil
- 1/4 cup extra-virgin olive oil
- Ice
- Water
Preparation
- Prepare a large bowl filled with ice water.
- Bring a large saucepan of water to a rolling boil.
- Add the basil leaves and baby spinach to the boiling water. Blanch for 15 seconds.
- Immediately transfer the herbs to the ice water and chill for 1 minute.
- Drain thoroughly. Wrap the herbs in a clean kitchen towel and squeeze firmly until nearly dry. Removing as much water as possible is essential for maximum flavor, vibrant color, and longer shelf life.
- Transfer the herbs to your Vitamix. Add the light olive oil and extra-virgin olive oil.
- Start the Vitamix on Variable Speed 1, then gradually increase to High over 20 to 30 seconds. Blend until the oil reaches 135°F to 140°F, approximately 2 to 3 minutes.
- Pour the mixture through a fine-mesh strainer lined with cheesecloth. Allow it to drain naturally for 30 to 45 minutes. Do not press the herb solids. Pressing forces tiny plant particles into the oil, reducing clarity and shortening its shelf life.
- Transfer the strained oil to a clean glass container and refrigerate overnight.
- Carefully decant the clear basil oil, leaving any sediment behind.
- For exceptionally clear basil oil, strain once more through an unbleached coffee filter.
- Transfer the finished basil oil to a sterilized amber glass bottle or jar and refrigerate immediately.
Cook’s Notes
- Genovese basil produces the sweetest and most classic basil flavor.
- Baby spinach intensifies the emerald-green color with virtually no impact on flavor.
- The combination of light olive oil and extra-virgin olive oil allows the basil to remain the dominant flavor while adding the richness of premium olive oil.
- Blending to 135°F to 140°F maximizes chlorophyll extraction without dulling the fresh basil flavor.
- Avoid pressing the herb solids during straining to maintain a brilliantly clear oil.
- Refrigeration may cause the oil to become cloudy or partially solidify. This is normal. Allow it to stand at room temperature for 15 to 20 minutes before using.
- For the freshest flavor, use within 3 to 5 days.
- Freeze any remaining basil oil in ice cube trays for up to 3 months. Once frozen, transfer the cubes to a freezer-safe container.
- Add fresh lemon juice or finely grated lemon zest to the finished dish rather than the stored oil to preserve maximum freshness and shelf life.
Serving Suggestions
- Pasta
- Pizza
- Caprese salad
- Burrata
- Fresh mozzarella
- Bruschetta
- Eggs and omelets
- Breakfast quesadillas
- Grilled chicken
- Grilled shrimp
- Grilled salmon
- Roasted vegetables
- Tomato soup
- Minestrone
- White bean soup
- Sandwiches and panini
- Homemade focaccia
- Crusty artisan bread
Beverage Suggestions
- Sauvignon Blanc
- Pinot Grigio
- Vermentino
- Dry Rosé
- Italian pilsner
- Sparkling water with lemon
- Fresh lemonade
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