Ingredients:

  • 4 cups (100 grams) Fresh Basil Leaves, tightly packed
  • 1 ½ cups (350 ml) Grapeseed Oil or neutral vegetable oil
  • Approx. 1.5 Litres Ice Water (for shock bath)
  • ½ teaspoon (2.5 grams) Kosher Salt

Instructions:

  1. Prepare the Mise en Place: Wash the basil leaves thoroughly and gently pat them dry. Fill a large bowl with ice water (the 'shock bath') and place it next to the stovetop.
  2. Blanch the Basil: Bring a large pot of water to a rolling boil. Carefully plunge the basil leaves into the boiling water for precisely 10 to 15 seconds. Do not exceed this time.
  3. Shock and Squeeze: Immediately transfer the blanched basil from the boiling water into the ice bath. Allow to chill for 1 minute, then remove and squeeze out all excess water vigorously. This is crucial for flavor and shelf life.
  4. Combine Ingredients: Place the squeezed basil, grapeseed oil, and kosher salt into the high-speed blender carafe.
  5. Blend High: Start blending on low speed, then immediately increase to the highest setting. Blend continuously for 1.5 to 2 minutes until the mixture is completely smooth and vibrant green.
  6. Set up the Straining Station: Place a fine-mesh sieve over a clean bowl. Line the sieve with two layers of clean cheesecloth.
  7. Pour and Wait: Gently pour the blended oil mixture into the cheesecloth-lined sieve.
  8. Gravity Drain: Allow the oil to drain completely via gravity, undisturbed, for at least 45 minutes (up to 1 hour). Do not press, push, or squeeze the solids, as this causes bitterness and cloudiness.
  9. Bottle and Store: Discard the basil solids ('sludge'). Transfer the clear, vibrant green Basil Oil into a sterilised, airtight bottle or container. Keep refrigerated.