Basil Oil = Green Gold

AKA: The glow-up serum for your sad salads and beige dinners.

Bright and truthfully a bit of a faff - but it makes food look gorgeous. One for a dinner party to impress guests with your liquid green gold. Drizzle it on a Caprese, swirl it into soup, or let it bless your grilled veg sitting on a cloud of yoghurt. Basically, it’s edible couture.

Basil Oil Prep

Basil Oil Recipe:

Time: 10 mins + marinade/filter (1 hour to overnight if you're bougie)

Difficulty: Easy

Ingredients:

• 100g fresh basil

• 120g good olive oil (or a neutral oil)

• Handful of Ice
  

Method:

1. Blanch & chill Chuck your basil in boiling water for 20 seconds. Then into an ice bath to stop it cooking. Squeeze out all the water then kitchen towel dry and wring it out.

2. Blend it, baby Basil goes in the blender with olive oil. Blitz. Let it marinate - overnight is elite, but even an hour gives it a decent glow-up.

3. Strain & drip Line a sieve with muslin or a clean kitchen towel. Set it over a funnel into a glass bottle. Pour in the basil mixture and let it do its slow drip magic.

4. Use it like a boss Drizzle on anything that needs zhuzhing: salads, soups, roasted veg, even plain yoghurt. Green never looked so good.

Top Tips:

• No waste here: Don’t bin the basil mush. Stir it through a spring soup for a punchy, herby twist.

• Storage: Keep your green potion in the fridge—it’ll keep for 1–2 weeks unless you neck it before then.