SEPTEMBER 23, 2011

Basil + Garlic + Chilli Olive Oil Infusion

Posted by Dorothy under Community Interests, Natural Highs, Wellnessno responses

Pesto is one of my favorite sauce for pasta dishes. So, tired of going around supermarkets looking for basil and sometimes not finding it, I decided to plant some so that I can have it anytime and whenever I have sudden cravings for pesto. After an overgrowth of my basil plant, I decided that to make use of my basil leaves, I have to find something else to do with it other than pesto all the time.Then came my basil + garlic + chili infused olive oil project. It’s so convenient as it can be used in salads, as a dip, in pastas and lots more. For those of you whose mouth are watering now, here’s the recipe you can use. It’s easy and I think even if you are crappy in the kitchen, you will be able to survive this oil infusion ordeal.

You need:

500 ml             olive oil

1 cup / 8 oz      fresh basil leaves

5 – 8 cloves     garlic

3 – 5                red dry chillies

To make a deliciously aromatic infusion:

1) Wash the basil and leave it to dry because water content disrupts the infusion process by causing fungus to form during infusion process

2) Blend garlic and dry chillies

3) Pour 200ml olive oil in a pan, add the blended ingredients and ½ cup of fresh basil leaves, then simmer for about 2 – 3 minutes on low fire ( do not allow it to boil )

4) Remove pan from stove and let it cool

5) Pour ingredients from the pan into an airtight glass container

6) Finally add the remainder ingredients in the container

7) Store in the fridge for about 2 weeks. You can opt to infuse it longer than 2 weeks. The longer you infuse, the richer the taste

 

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