Seasonal local food recipe No.192 – Jekka’s basil oilPosted on June 28th, 2013 No comments
Jekka says: “As soon as you open the bottle on a cold winter’s day the aroma alone wafts hot summer through the kitchen.” Her recipe comes via the excellent West Country FoodLover magazine (complimentary copies go into Camel CSA’s veg boxes every month).
Preparation time: 30 minutes (spread over a month!)
250ml mild olive oil
One good handful of fresh basil leaves
Tear the leaves into a bowl. Pour over the olive oil so they are well immersed and below the surface of the oil. Cover the bowl with cling film and place in a warm position – a sunny windowsill is ideal. Stir weekly, keeping the leaves immersed.
After a month, strain the oil through unbleached coffee filters, Place a few basil leaves for both identification and decoration in a clear, sterile bottle. Pour in the oil, seal and place in a cupboard.
Seasonal local food recipes basil oil, camel community supported agriculture, foodlover magazine, jekka's herb farm, seasonal local food recipe
- More about basil and how to make a lemon basil cocktail on Jekka’s blog
Leave a reply