📝 About This Recipe
This stunning, translucent green oil captures the fleeting, peppery sweetness of fresh summer basil in a bottle. By using a professional blanching and shocking technique, we lock in a neon-bright color and a clean, herbaceous flavor that far surpasses simple blended oils. It is the secret weapon of Michelin-starred chefs, designed to add a sophisticated aromatic finish to everything from creamy burrata to chilled gazpacho.
🥗 Ingredients
The Herb Base
- 4 cups Fresh Genovese Basil Leaves (tightly packed, stems removed)
- 1/2 cup Fresh Spinach Leaves (optional, for deep green color stability)
The Infusion Liquid
- 1 cup Neutral Grapeseed Oil (or high-quality light olive oil)
- 1/4 cup Extra Virgin Olive Oil (for a fruity finish)
Blanching & Seasoning
- 2 tablespoons Kosher Salt (for the blanching water)
- 1 pinch Sea Salt (to finish)
- 2 cups Ice Cubes (for the ice bath)
- 8 cups Filtered Water (for boiling)
👨🍳 Instructions
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1
Prepare a large 'ice bath' by filling a medium mixing bowl with 8 cups of cold water and 2 cups of ice cubes. Set this aside near your stove.
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2
Bring 8 cups of filtered water to a rolling boil in a large pot. Add 2 tablespoons of kosher salt; the water should taste like the sea to help preserve the chlorophyll.
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3
Gently drop the basil leaves (and optional spinach) into the boiling water. Use a slotted spoon to submerge them completely for exactly 15-20 seconds.
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4
Immediately remove the leaves with a spider strainer and plunge them into the prepared ice bath. This 'shocks' the herbs, stopping the cook and locking in the bright green color.
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5
Once the leaves are completely cold, gather them in your hands and squeeze out as much water as humanly possible. You should end up with a small, tight green ball.
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6
Place the squeezed basil ball onto a clean kitchen towel or several layers of paper towels. Pat and squeeze again to ensure the leaves are bone-dry; moisture is the enemy of shelf life.
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7
Roughly chop the dried basil ball to help the blender blades catch the fibers more efficiently.
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8
Place the chopped basil into a high-speed blender. Pour in the 1 cup of grapeseed oil and 1/4 cup of extra virgin olive oil.
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9
Blend on high speed for about 60-90 seconds. The friction will slightly warm the oil, which helps the fat-soluble flavor compounds infuse into the oil.
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10
Prepare a fine-mesh sieve lined with two layers of cheesecloth or a dampened coffee filter over a clean glass bowl.
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11
Pour the green mixture into the filter. Let it drip naturally for at least 30 minutes. Do not squeeze the solids, or your oil will become cloudy instead of translucent.
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12
Once strained, discard the solids (or save them to mix into a compound butter). Stir a tiny pinch of sea salt into the oil.
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13
Transfer the finished oil to a sterilized dark glass bottle or an airtight jar. Store in the refrigerator.
💡 Chef's Tips
Always dry the basil thoroughly after blanching; any residual water will cause the oil to spoil quickly and turn cloudy. Avoid using only Extra Virgin Olive Oil for the base, as it can turn bitter when blended at high speeds; a neutral oil blend works best. Adding a handful of spinach doesn't change the flavor but acts as a natural dye to keep the oil 'electric' green for longer. If the oil solidifies in the fridge, simply let it sit at room temperature for 10 minutes before using. Keep the oil in a dark bottle or a cupboard, as light is the primary cause of color degradation.
🍽️ Serving Suggestions
Drizzle over a classic Caprese salad with heirloom tomatoes and buffalo mozzarella. Swirl into a hot bowl of Tomato Bisque or Minestrone just before serving for a pop of color. Use as a finishing touch on seared scallops or grilled white fish like Halibut. Mix with a little balsamic glaze for a sophisticated bread dipping oil. Brush onto grilled sourdough bread for an elevated bruschetta base.