Thai Basil Oil
Read the main post for extra pointers. This recipe makes about ⅔ cup (160ml) but the ratio is: 25 to 30 grams of basil leaves to ½ cup (120ml) of neutral oil. Make at least 50 to 60g of leaves so you use 1 cup (240ml) of oil and will have enough material in the pan. I've made this with 75g of Thai basil leaves and 1 ½ cups (360ml) of oil to yield 1 cup (240ml).
Ingredients
- 50 to 60g Thai basil leaves (see main post for pointers)
- 1 cup (240ml) neutral oil, such as rice bran, peanut, sunflower, or canola
Instructions
- Blend and heat: Put the basil leaves and oil in a blender then whirl until smooth and dark green. Pour and scrape into a small saucepan, the set over medium to medium-low heat. Bring to a gentle simmer, stirring now and then, until the oil goes from olive green to emerald green (watch the video to see the transformation), about 6 minutes. While the oil cooks, get a bowl of ice water ready; use 12 ice cubes and enough water to make them float. Set near where you're working so it will be ready for quickly cooling the strained oil. When the oil has turned emerald green oil, pull it from the heat.
- Strain, cool and strain: Set a fine mesh strainer over a measuring cup then carefully pour the hot oil through. Very gently press on the solids, if you want. Now, put the strained cup of oil into the ice bath. Let sit to cool completely. If you like, restrain the oil through a very fine mesh strainer into a jar. The oil is ready to use or cap it and refrigerate for up to 6 months. Always stir and use a clean spoon to retrieve the oil.
