Culinary Guides

Basil oil is what we reach for when we want a whisper of basil without covering up the sweetness of ripe corn or tomatoes. Drizzle it over grilled bread, toss it with steamed green beans and sea salt, or swirl it into a cold summer soup.

Ingredients

• 1 1/2 cups basil leaves
• 1 1/2 cups extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Directions

1. Wash the basil leaves and pat them completely dry, since water in the oil can cause it to spoil.
2. Put the basil in a blender or food processor, pour in the olive oil, and blend quickly until the leaves are finely chopped and the oil is smooth and bright green.
3. Season with salt and pepper. A small clove of garlic or a pinch of red pepper flakes can go in here too.
4. Let the oil rest about 15 minutes so the flavors meld.
5. For a clearer oil, strain it through a fine mesh sieve or cheesecloth into a clean container. This step is optional.
6. Transfer to a clean glass jar or bottle, seal, and keep in the refrigerator for up to one week.

Use it on grilled bread, over roasted or steamed vegetables, swirled into gazpacho, or shaken with vinegar for a quick vinaigrette. Use the freshest basil you can, and start with a clean jar so it keeps well.

Grower's tip: Basil gives the most flavor per leaf right before it flowers, so grow enough to cut a big bunch at once. Keep the plants pinched at the tips so they stay leafy and never bolt, and one or two plants will give you plenty of oil all summer.

This is the taste of summer in a bottle, and it all grows in the garden. Plant plenty of basil alongside the tomatoes and corn it was made to go with.