📝 About This Recipe
This stunning, electric-green oil is the secret weapon of professional chefs, capturing the fleeting, aromatic soul of fresh summer basil in a shelf-stable liquid gold. By employing a precise blanch-and-shock technique, we lock in a brilliant chlorophyll hue and a clean, peppery sweetness that elevates any dish it touches. It is the perfect dairy-free finish for those seeking a luxurious mouthfeel and an explosive herbal punch without the need for butter or cream.
🥗 Ingredients
The Herb Base
- 4 cups Fresh Genovese Basil (tightly packed leaves only, stems removed)
- 1/2 cup Fresh Spinach Leaves (optional, for a deeper green color stabilization)
The Oil Blend
- 1 cup Neutral Grapeseed Oil (provides a clean slate for the basil flavor)
- 1/2 cup Extra Virgin Olive Oil (use a high-quality, mild-flavored variety)
Blanching & Seasoning
- 1 tablespoon Kosher Salt (for the blanching water)
- 2 cups Ice Cubes (for the shock bath)
- 1/4 teaspoon Fine Sea Salt (to season the final oil)
- 8 cups Cold Water (for the pot and ice bath)
👨🍳 Instructions
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1
Prepare a large 'shock' bowl by filling it with 4 cups of cold water and the 2 cups of ice cubes. Set this aside near your stove.
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2
Bring a large pot containing 4 cups of water and the tablespoon of kosher salt to a rolling boil over high heat.
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3
Once boiling, submerge the basil and optional spinach leaves completely using a slotted spoon or spider strainer.
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4
Blanch the leaves for exactly 15-20 seconds. You want them to turn a bright, vivid green; do not let them turn dull or brownish.
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5
Quickly remove the leaves with the strainer and immediately plunge them into the ice bath to stop the cooking process instantly.
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6
Let the leaves sit in the ice water for 2 minutes until they are completely chilled to the core.
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7
Gather the chilled leaves and squeeze them firmly with your hands to remove as much water as possible. This is crucial for preventing a cloudy oil.
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8
Place the squeezed herb ball onto a clean kitchen towel or several layers of paper towels and pat thoroughly until the leaves feel dry to the touch.
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9
Roughly chop the dried herb ball and place it into a high-speed blender.
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10
Add the grapeseed oil, extra virgin olive oil, and the fine sea salt to the blender.
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11
Blend on high speed for 45-60 seconds. The friction will warm the oil slightly, helping to extract the flavor and color, but do not let it get hot.
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12
Line a fine-mesh sieve with a coffee filter or two layers of cheesecloth and set it over a glass jar or bowl.
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13
Pour the mixture into the filter and allow it to strain naturally for at least 1 hour. Do not squeeze the bag, or you will push through solids and make the oil cloudy.
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14
Once strained, transfer the clear, vibrant green oil to a dark glass bottle or an airtight container.
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15
Store in the refrigerator immediately to preserve the color and flavor for up to one week.
💡 Chef's Tips
Always dry the basil thoroughly after blanching; any residual water will cause the oil to separate and spoil faster. Using a mix of neutral oil and olive oil ensures the basil flavor isn't overpowered by the bitterness of a heavy olive oil. Avoid over-blending to the point of high heat, as heat will oxidize the basil and turn the oil from bright green to army green. If the oil appears cloudy after straining, let it sit in the fridge overnight; the solids will settle to the bottom, and you can pour the clear oil off the top.
🍽️ Serving Suggestions
Drizzle over a chilled Heirloom Tomato Gazpacho for a stunning contrast of colors. Swirl into a creamy (dairy-free) Roasted Garlic Cauliflower Soup just before serving. Use as a finishing oil for grilled zucchini or roasted asparagus to add a fresh herbal note. Combine with a splash of balsamic glaze for a sophisticated bread dipping oil. Finish a plate of pasta aglio e olio with a tablespoon of this oil for an aromatic upgrade.