Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, preserved basil in olive oil. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Preserved Basil in Olive Oil is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Preserved Basil in Olive Oil is something that I’ve loved my whole life.
Browse the Finest Selection of Flavored Extra Virgin Olive Oils Cover with Olive oil. Blend on slow first and then on a fast setting until all the basil is reduced to a creamy paste. Now pour the mixture in an ice cube tray and freeze until solid.
To begin with this recipe, we must first prepare a few components. You can cook preserved basil in olive oil using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Preserved Basil in Olive Oil:
- Make ready 1 Fresh Basil
- Prepare 1 olive oil
- Get 1 pink Himalayan salt
- Get 1 sterilised glass jar/s and lid/s
The cold temperatures will inhibit the growth of botulism. Olive oil does soften quickly, so perhaps sticking your jar in the freezer, and pulling it out just to "soften" the oil for ten minutes is enough for you to scoop some out. I've put together various combinations of garden-fresh herbs, calendula (marigold) flowers, sun-dried tomatoes, and chile peppers in olive oil before, and I really enjoyed the results. How to Preserve Basil in Olive Oil.
Steps to make Preserved Basil in Olive Oil:
- Sterilise your jar/s and lid/s by boiling them in water for 10 minutes
- Sprinkle salt into the bottom of a glass jar
- Add a layer of basil leaves
- Cover with a layer of olive oil
- Sprinkle a litlle salt, add a layer of basil, cover with olive oil and repeat this process until the jar is full, pressing leaves down and ensuring they are fully immersed in oil
It was one of those "Aha/Duh" moments because it was so simple! So, last year we attempted this trick for the first time and it worked perfectly! This year, with an abundance of basil on hand, we've already begun the. A good rule of thumb is if you usually eat the herb raw, it generally won'twork as well here (i.e. chives, dill, and basil aren't great with this technique). The freezing part is important, as there is a risk of botulism when you attempt to store fresh herbs or even garlic for long periods in olive oil.
So that is going to wrap it up for this exceptional food preserved basil in olive oil recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
