Author note: One of my favorite things to make with basil is basil infused olive oil. If a more concentrated flavor of basil is desired use a large handful of basil leaves (about 50-60 good sized leaves). If a lighter basil tone is desired, use fewer leaves (about 20 leaves). This oil goes great in fritattas, pasta, scrambled eggs, salad dressings, soups–the possibilities are endless.
1 cup extra-virgin olive oil
basil leaves, tied together with kitchen twine
- Place the oil and the basil into a medium sized skillet. Heat on medium-low for about 15 minutes. Keep on eye on the oil and make sure it does not begin to boil.
- Take the skillet off the heat, remove the basil and allow to cool. Strain the oil into a container. Store in an airtight container in a cool dark place.