My windowsills are absolutely jam-packed with small plastic plant pots. Courgette seeds, peas, borlotti and runner beans are all germinating happily in the warmth, dreading the day that I send them out into the unprotected chill of the vegetable patch. Poor little babies. Bet they wish they were basil seeds instead.
Being a Mediterranean herb, basil doesn’t cope with cool Scottish weather at all and has to be grown inside (or in a greenhouse) even at the height of summer. Thai purple basil and Greek basil are currently germinating on my bedroom window and I’m very excited about their maturation. Haven’t used Thai basil since I lived in Finland and I’ve never tried Greek basil before. Joy!
It’ll be a good few weeks before they are ready, however. Until then I have plenty of the ever popular Genovese basil to keep me going and the following idea is where much of this herb is ending up these days.
This is another one of those “recipes” that I’m a little embarrassed about posting. It’s too simple and I worry that I’m being patronising even sharing it. But I’m loving this oil so very much at the moment that I’ve just got to tell you about it.
Basil Oil
100ml mild olive oil
2 handfuls fresh basil leaves, chopped
1 small clove of garlic, minced
Pinch of salt
- Simply whizz the basil, oil and garlic together for 5 seconds until basil is finely shredded and oil is green. Don’t be tempted to keep whizzing as the basil goes a weird murky grey colour.
- Add salt to taste.
- Keeps well in a sealed jar in the fridge for up to 5 days. Stir before use.
P.S. My favourite use for this at the moment is for dressing roasted asparagus. Yum!
nice recipe .. looks delicious …. perfect for salads … Laila .. http://lailablogs.com/
send em out. its gonna be a hot one this summer.😉 mind you i am in london
Simple is beautiful, my friend, and this is both simple and beautiful. I’m looking forward to making it myself.
I’m delighted to see this lovely simple idea. Quick and easy – keep ’em coming! Thanks.
sometimes the best ones are just too easy!
that basil will bring a touch of summer into your life even if the weather doesn’t🙂
hey. would be interested to hear bout yer chicken wire to keep marco out. we have a similiar sized patch in our garden and we need to keep both cats and dog oot. our dog had knee surgery recently (tlpo) cruiciate ligament. he has already had it on other back leg. he is doing fine and we are hoping he wont need another op in 2 weeks. for the meantime he is only allowed walks of 5-10 mins on leash. no running, jumping etc. simply put, his style is well cramped at the mo!
I wouldn’t be embarrassed at all. It may be the kind of thing us foodies do without even thinking but lots of people would not even know where to start and it always inspires. One of my favourite oils, lovely.
Cheers
David
Wendy, that first photograph is such a beauty!
i make and use this all the time as well – it’s one of my favourite non-recipes! i especially love it on roasted vegetable and halloumi salads.
Laila – Thank you!
Kelsie – Yeah… If we get 20oC here this summer I’ll be ecstatic! Glad the pup’s on the mend. He must be really frustrated.
Christina – Enjoy, my friend. 🙂
Beverly – You’re very welcome!
Thecatskillkiwi – Too true. 🙂
Johanna – Something needs to. It’s been so cold here this week.
David – Plus I forget about these simple things sometimes. It’s nice to have a reminder.
Cynthia – Thank you! 🙂
Abby – Ooh, I haven’t had halloumi in ages. Nice idea.
Basil oil is so gorgeously fragrant – I like the idea of drizzling it over asparagus. Yum.
I am staring at my little pots and willing the basil to grow faster. Much faster! Then I too can have some basil oil🙂
Antonia – ‘Tis very good indeed!
Holler – That’s the problem with growing stuff. It just doesn’t happen fast enough!!!🙂