PCC Basil Oil

Yield: Makes 1 cup

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Puree basil in a food processer until smooth.

Combine basil and oil in a small saucepot over medium heat. Using a thermometer, heat oil mixture to 180° F. Remove from heat immediately.

Strain the oil mixture through a mesh strainer, then again through a mesh strainer lined with cheesecloth. Let the basil sit for 1 hour — a layer of water (from the basil) will sink to the bottom. Carefully ladle off the oil from the top, making sure to avoid the water. Transfer oil to a clean container. Refrigerate the Basil Oil up to 1 week.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: basil

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login