DIY :: Infused Pesto Oil October 07, 2011

DIY :: Infused Pesto Oil - Angel Face Botanicals
Let's make some Pesto Flavored Infused Olive Oil!  Here's an easy way to instill the sunny Summer essence of fresh Basil to enjoy in the cooler months ahead.
It is important that everything is cleaned & dry before you start blending. And just like in Jessica's products, the freshest and highest quality ingredients, will produce the most amazing results..... ~~ Start with a cute bottle or jar you've been saving. ~~ Fill halfway with clean fresh, lightly crushed Basil, we recommend homegrown or organic. Blanching herbs in boiling water for a few seconds is recommended, then chill immediately in ice water and dry completely.  ~~ Add several fresh cloves of garlic, a 1 to 2 inch piece of lemon peel (no lemon flesh or white pith) & some red pepper flakes if you'd like to add a  touch of spice. ~~ Fill to 1 inch of top with a good quality olive oil. You can replace up to half of the olive oil with walnut oil to add a nutty flavor to your blend. ~~ Seal it with a tight fitting lid & shake it daily. ~~ Keep it in a cool dark place for 1 to 2 weeks, or until it tastes the strength you want. ~~ Straining it will increase the shelf life. But you can certainly use the stained out herbs. Possibly puree them and use as a crostini topping or part of a marinade for roasted vegis or potatoes. Now toss some of this yummy oil with your pasta, or salad and sprinkle with parmesan cheese, baste or marinate fish or chicken in it, or just brush it on sourdough bread & toast (more parmesan please!) Use your imagination, have fun and bon appetite!
Have a delicious weekend!
Photo by Lisa Barber

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