This is an easy and quick dipping oil. It is a nice dipping oil for freshly baked breads. I did not add salt, pepper or other ingredients that may seem appropriate. The oil is basically pesto sauce without, pine nuts, cheese and garlic. It makes a great base for a tasty bruschetta with tomatos and mozzarella when tomatos are at their best. Combined with cream cheese and cream it becomes great pasta sauce. It can easily be transformed into pesto; used as a base for other sauces, or finishing garnishes. The small amount of lemon juice adds a bit of acidity. The Vitamin C granules (ascorbic acid) are used as a color preserver. It helps keeps the oil green and not turn brown from oxidation like Basil will if bruised or cut. It stores for a few days refrigereated but don't keep it too long. It will solidify when regrigerated so bring to room temperature for use if refrigerated. It takes only a few minutes.
- 1 1/4 cup extra virgin olive oil
- 4 oz fresh basil, stemmed, rinsed, blanched/shocked and rough chopped
- 1 1/2 tsp lemon juice
- 1/2 tsp Vitamin C granules (ascorbic acid)
- Combine all ingredients in a blender and puree until completely combined. Use now or refrigerate for use later.