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