SEATTLE — Here’s Monica’s Recipe for Basil Oil:
Basil Infused Olive Oil
Gather two cups of rinsed, loosely-packed fresh basil leaves.
Blanch for 20 seconds, and immediately plunge into a bowl of ice water.
Drain and thoroughly pat dry.
Blitz the basil leaves in a food processor adding good olive oil, a smidge at a time until you get a nice creamy texture. Add a squeeze of lemon and blitz again.
Grab two tall glasses, a small bowl, a square of cheese cloth, a small mesh sieve, and a long wood or metal spoon.
Line the sieve with the cloth and place over the bowl. Put the basil mixture in the cloth and tie it up with twine. Hang the pouch from the spoon handle dowel, suspended over the tall glasses. Allow the basil oil to drip into the bowl. Pour the infused oil in a lidded jar. Store in the fridge until ready to use.
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.