Using this recipe made the process pretty simple, and now I have basil oil to use on salads and for dipping in bread, not to mention a last swoosh to top off other upcoming Italian dishes. (I'm willing to bet the straightforward recipe would also produce a knockout result with other herbs like thyme, rosemary, tarragon.) I did use two stacked mesh strainers instead of cheesecloth, and it worked out just fine.
do you think that would work in maing garlic oil?
I have a friend that would blend basil and olive oil in a blender, then freeze the mix in ice cube trays, then store in freezer in ziploc bags. She had fresh tasting basil and olive oil all year round. Try it!
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