Michelin quality basil oil. Recipes on ig

Ingredients

• 2 cups Basil Leaves (packed, washed and thoroughly dried)
• 1 cup Grapeseed Oil (neutral oil with high smoke point)

Instructions

1. Wash and Dry Basil

   Rinse fresh basil leaves under cold water, shake off excess water and pat dry with a clean kitchen towel or spin in a salad spinner.

   Time: PT5M

2. Combine Basil and Oil in Blender

   Place the dried basil leaves into the blender jar and pour grapeseed oil over them until just covered.

   Time: PT2M

3. Blend to a Smooth Paste

   Blend on high speed for about 30 seconds, stopping to scrape down sides, until a uniform green paste forms.

   Time: PT2M

4. Transfer to Skillet

   Pour the blended mixture into a skillet, spreading evenly.

   Time: PT1M

5. Cook to Evaporate Moisture

   Heat the skillet over medium‑low heat, stirring occasionally, for 30–40 minutes. The mixture will darken and any water will evaporate.

   Time: PT35M

   Temperature: Low (≈120°C)

6. Strain the Oil

   Place a fine mesh strainer over a mixing bowl and pour the cooked mixture through, pressing the herb pulp with the back of a spoon to extract all oil.

   Time: PT5M

7. Ice Bath Cool

   Fill a second bowl with ice water, set the mixing bowl inside, and let the oil cool for a few minutes.

   Time: PT5M

8. Bottle and Store

   Transfer the cooled herb oil into a sterilized glass bottle, seal tightly, and label.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

0g

Fat

13.5g

Fiber

0g