We are living in challenging times. Even apart from COVID-19, Second Middle Age is inevitably a time of loss of parents, mentors, and friends. At times like this when I am not in the right frame of mind for critical thinking, I take solace in my garden and kitchen. I offer the following recipe that combines the delicious flavor of fresh Basil with Garlic Olive Oil.
1/2 tsp salt
2+ Cups of fresh basil leaves (washed)
1 cup Extra Virgin Olive Oil
2 – 3 minced garlic cloves
- Blanche basil leaves in boiling water for approximately one minute. (The cooking water retains the flavor of basil and can be used for making tea or saved for soup stock.)
- Submerge the blanched basil leaves immediately in an ice water bath.
- Remove the cooled, blanched basil leaves from their ice water bath onto a kitchen towel to dry. They don’t have to be completely dry, just mostly dry. (The ice-bath water is great for a refreshing basil-scented drink.)
- Mince garlic and blend with Extra Virgin Olive Oil and salt before adding the basil leaves.
Store Basil Oil in small jars in the refrigerator. I am not sure how long it will stay fresh – that has never been an issue. Yield: app. 1.5 cups.