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Basil Oil

Steps to follow:-
To make a Basil Oil:
  1. Start a small pot of water to boil. Prepare a bowl of ice water.
  2. Remove the basil leaves from the stem and wash them; measure out 1 packed cup of leaves (make sure to pack the cup full for the best flavour). Once the water is boiling, add the basil and boil for 1 minute. Immediately turn off the heat, remove the basil and plunge it into the ice bath.
  3. Once the leaves are cool, remove them from the water and squeeze out as much excess water as possible, then dry them with a paper towel. (At this point the leaves will have wilted and reduced to a very small handful.)
  4. Place the blanched basil, olive oil, salt and pepper in a blender or in the cup for an immersion blender; blend until fully combined. Taste, and add additional salt if desired. Pour into a sealable container. Use immediately or refrigerate for up to 1 week.

How to consume:

  • Top whole leaves onto pizza.
  • Finish pasta with whole or thinly sliced leaves.
  • Blend it into sauces.
  • Puree it into soups.
  • Chop it up to add to a salad.
  • Use it to garnish avocado toast.
  • Turn it into an ice cream topping! Jazz up vanilla ice cream with fresh strawberries, basil, and a balsamic reduction.
Nutritional Value Special Facts
Vitamin k, which offers healthy dose of blood clotting. Basil is native to tropical Asia and belongs to the mint family.
Vitamin A, provide 27% of the Recommended Dietary Allowance. Store it in a glass of water at room temperature out of direct sunlight. The fresh leaves are the parts mostly used, but you may use the flower buds for garnish or in a salad.
Iron,a component of haemoglobin in the red blood cells Lettuce Basil has wrinkled large leaves and perfect for salads. Very popular in Southern Italy.
Essential oils such as eugenol, citronellal, are known to have anti-inflammatory, and antibacterial properties.
Zea-xanthin, a yellow flavonoid carotenoid compound, found to filter harmful UV rays from reaching he retina.

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