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Ingredients
- 1 2/3 c. Fresh basil leaves, (loosely packed)
- 1/3 c. Fresh mint leaves, (loosely packed)
- 1 c. Extra virgin olive oil, to 2 c. Salt, to taste Freshly-grnd black pepper, to taste
Directions
- Blanch the herbs in lightly salted, boiling water till they turn a bright green (about 5 seconds). Drain and plunge immediately into ice water to stop the cooking and set the color. This blanching step inactivates the enzymes which cause the herbs to turn brown and develop an oxidized flavor. Pat the herbs dry and add in to a blender or possibly food processor along with sufficient oil to cover. Blend briefly to make a thick paste. Pour into a clean tall jar and cover with up to 2 inches of oil. Stir well or possibly shake and store covered in the refrigerator for at least 1 day or possibly up to 3 to 4 days depending on color and flavor desired. Strain the oil carefully through a fine filter or possibly cheesecloth. The oil should be a very bright green and very fragrant. Season with salt and pepper if you like and store covered in the refrigerator for up to 3 weeks.
- Comments: I've had oils last for more than 8 weeks before they begin to fade or possibly develop off flavors.
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