We are coming to the end of our first herb of the month! Basil has been a true friend and is even more useful than I had originally thought. After introducing it, we have explored it in our culinary endeavors with Penne with Cherry Tomatoes, Basil, and Mozzarella recipe as well as it uses in our beauty regime with the DIY Basil Facial Toner. We also learned some tips and tricks on how to grow basil. I would like to wrap up with one last recipe, Basil Infused Oil.
This Basil Infused Oil is the perfect extra umpf to salads, pasta, appetizers, and more. One of my favorite things to make is Mini Caprese Bites, which is perfect to drizzle a bit of this oil over the top of. The best part is not only is it scrumptious, it is super simple to make!
Check out the steps below but for a printable recipe, scroll to the bottom of the post.
What you need:
1 cup of extra virgin olive oil
3/4 cup of fresh basil
Air tight jar or bottle
Chop the basil finely.
Add the basil and olive oil into a saucepan on medium high heat for about 5 minutes. Remove from heat and let it steep for at least 30 minutes.
Strain the mixture and place directly into the jar. It will keep for about 1 month.
Feel free to double the recipe if you want more!