Basil Oil

Basil Oil
Adds an extra layer of basil yumminess to a caprese salad, or sandwiches. Even good just on bread.
Write a review
  1. 1 C fresh basil (packed)
  2. 1/2 t coarse sea salt
  3. 6 T olive oil
  4. 6 T neutral oil
  1. Combine basil and salt in 8 oz mason jar
  2. Muddle until thoroughly crushed & aromatic
  3. Add oils, seal, shake for 30 seconds
  4. Strain through cheesecloth, squeezing the crushed basil to extract all the oil
  1. Stores in fridge for up to 3 days. If not able to use it that quickly, freeze in small portions.
Adapted from Infuse
Adapted from Infuse
The Plant Lady

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.