Hello everyone and welcome to Two-Minute Chef. My name is Mario and today we’ll be making a simple kitchen item that you can use for many different things. Be there for garnish, or to cook with. We’re going to make basil and sun-dried tomato oil.
Now we’re going to start with our basil. We’re going to blanch it in order to kind of bring a little salty to the flavor. Now behind me we have a pan with about a cup and a half of water that we’ve brought to a boil and to that we’ll add a teaspoon of salt. Let’s give that a quick mix. Here we go. Now we’re just going to add our basil into this just for a couple of seconds, just to get blanched.
And over here we have a bowl with some paper towels just to drain it off most of this water. And bring it to your cutting board. You just want to kind of pat dry the basil and get rid of any excess moisture in it.
Now we have a food processor here but you can definitely use a blender if you don’t have one at home. Now for this amount of basil leaves, which was about maybe an ounce, we’ll put in three or four sun-dried tomatoes. For this, you’re just going to give quick, quick pulses until you get the sun-dried tomatoes incorporated with it, or just a little chop on. And now we’re just going to start adding our oil. We’re going to put our food processor in a low level. And start slowly adding our oil. There we go.
Now to strain this we have a French coffee press. If you don’t have one of these at home, you can certainly just use coffee filters and place it over a cup and wait until it kind of drains out.
And some of the uses of this oil, you can use it to garnish plates, spring a little bit more flavor into them. You can also make a vinaigrette with the oil. Or you can just keep it on your counter top and look nice.
Now what the French press is going to do is its going to allow us to drain the oil without getting any of the basil or sun-dried tomatoes into it. We’re just going to pour this into our container. There you have it. Fresh basil and sun-dried tomato oil. Thanks for tuning in at Two-Minute Chef. Don’t forget to subscribe. I’ll see you next time.
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