A Poolside Note –
Basil Oil
Today’s post will be brief like the recipe I am about to present. I could give you some long winded explanation, but it just isn’t in my nature to lie. Don’t believe me? Just ask my wife. No, I am sitting here beside our community pool. My kids are splashing around having a great time. And while I am under an umbrella with 80’s tunes blasting through my ear buds, I just don’t feel like waxing poetic about food. It is hot, the blue water beckons, and I need some vitamin D.
So, don’t let the brevity of this post fool you. This recipe for BASIL OIL is absolutely delicious as it is easy to make. You can eat it on just about anything. Last week I drizzled it on my Tomato Tartare. However, it is amazing on grilled tofu, baked potatoes, pasta, or add a splash of vinegar and use it on a salad. Heck, I would even be willing to bet it would taste good on the kick board my youngest is currently using in the pool.
Please enjoy. I am off to slather on some SPF50 and jump in the pool….can you say CANON BALL!!!
Gluten-Free / Soy-Free / Nut-Free
Ingredients
- 1 Cup Good Quality Olive Oil
- 2 oz. Fresh Basil Leaves (about 2 Cups)
- 1-2 Garlic Cloves
Instructions
Bring a stockpot filled with water to a boil. Add your basil leaves and cook for 2 minutes. Remove the leaves and place them in a bowl of ice water. You have just blanched your basil. Do this to lock in the deep green color of the basil. Remove the leaves from the ice water and dry on several layers of paper towels. Get several more paper towels and blot the leaves until they are almost completely dry.
Put the leaves, oil, and garlic into a high speed blender or food processor. Puree until the basil is well incorporated and the entire mixture has turned a deep green color. Make sure there are no lumps. Use immediately as a drizzle or save the oil in the frig for up to a week. The possibilities are endless.
http://www.grassfedcarnivore.com/basil-oil/Simple and easy. You can even whip this one up before you head to the pool. However, if you do eat this before swimming, please allow one hour to pass before getting into the water. I don’t want any of my readers cramping up requiring attention from the lifeguards … unless they are “Hasselhoff” good looking. Then by all means eat away. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
Love this new format , and the printable recipe…So looking forward on ideas on what to drizzle it on next week