Olive oil with basil
Votes: 9
Time: 10 min.
Olive oil with basil - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch of basil
- 1 cup olive oil
We recommend
Cooking the dish according to the recipe:
- Tear the basil leaves and place them in a blender with olive oil. Puree until smooth. Pour the mixture into a large saucepan or frying pan and bring to a boil over medium-high heat for 3 minutes.
- Strain through a fine-mesh sieve into a sterilized, airtight jar or bottle. Store the basil oil in a cool, dark place for up to 1 week.
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