Basil and other herb-flavored oils have always been on my wish list, always tried in specialty shops but never purchased or attempted. The reason? Storage. While I hate to "waste" flavored oils on "ordinary" meals, the last thing I want to do is to hold on to them until well past their prime. So rather than enjoy them, I've held off.
Until I ran across a comment in an eating-fresh cookbook that said the flavored oils freeze well. My problem solved: My muffin tins easily hold 1/4-cup servings, easy enough to make flavored oils and store in small quantities until I'm ready to use.
So this weekend, I attemped my first flavored oil to good success. My basil oil is currently in my freezer and ready to pull out for the "right" pasta dish.
based off of a recipe from Farm Food
1/2 cup fresh parsley
1 3/4 cups fresh basil
1/2 tsp. pepper
1 cup canola oil
1/2 cup olive oil
salt and pepper to taste
Blanch herbs then shock in cold water. Squeeze most of the water out of the herbs and put in a blender. Blend with oils and pepper, about 2-3 minutes, until well-blended. Season to taste. Freeze in 1/4-cup servings or use immediately.