Page 9 - ClubLife Weekly 110221

CHEF'S CHEF'S
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Herb oils are a quick and easy way to pack a lot of punch and color to a myriad of dishes.

This method works with most leafy green herbs. More delicate herbs like chives or tarragon
will skip the blanching step. The key to achieving the bright green and silky oil is to let the
oil heat up in the blender. The friction will make the oil hot enough to steam. Use basil oil to

make a quick vinaigrette, bruschetta or to finish off a caprese salad.

Basil Oil Boil Water in a large pot and season
liberally with salt. Add the basil and cook
Yields 1 PT
for 3-4 minutes on high or until tender.
Strain the basil and immediately shock in ice

2 cups packed, Fresh picked basil water. Squeeze out the excess water and

place in a blender with the oil. Blend on high
leaves (no Stems)
until the mixture is bright green and you feel
2 Cups Oil
the blender carafe heat up. Chill right away
Salt to Taste in a bowl set over another bowl filled with

ice water. Stir gently to bring the temp down
as soon as possible. Reserve.