Now that fresh basil is more plentiful–I’ve got a lot already in the garden–let’s make good use of it by preparing this quick, flavorful oil. Remember that preparing ahead when you have time (the weekend?) makes eating well EASIER when you are busy. This delicious oil keeps in the fridge a week or so and is very convenient for dressing boiled eggs, salads, pasta, steamed vegetables, grains, and breads–make a pizza with the gluten-free bread I linked and use the basil oil instead of tomato sauce. It is reminiscent of pesto (see recipe here) but a lot easier! All you need is a blender.
Also, if you are using it for salad dressing, just add 1 Tbsp. of this oil per 1 cup of salad vegetables and toss. Then drizzle 1 Tbsp. lemon juice for each Tbsp. of oil and toss again.
1 cup fresh basil leaves (packed)
Extra virgin olive oil
1 clove garlic
1/4 to 1/2 tsp. salt to taste
Place basil leaves, salt, and garlic in the blender container. Pour enough olive oil over them to just cover (about 1/2 cup). Blend until really smooth. Place in glass jar and cap. Ready for use immediately. Keep refrigerated.
