This condiment got me hooked on making even more condiments – more recipes on that later, just because it’s so easy to make, and it tastes good with (almost) everything you drizzle it on. Basically, you may choose to enjoy it without adding lemon & peppercorn, but trust me, either way is good. 🙂
Once upon a time when I still watched Food Network everyday, even though there were so many food network shows on TV, Michael Chiarello was my favourite chef. His methods boosted my confidence that I, too, could definitely cook italian meals like he did on his show. Well, I don’t think that dream comes true (hahaha), though he has remained one of my favourite chefs. His restaurant, Bottega, is THE place I really want to dine in. And while I could not afford it just yet, I settle for the next best thing, his cookbook based on the restaurant. This recipe has been adapted from “Michael Chiarello’s Bottega.”
This is the first recipe I adapted from the book, and I am sure it won’t be the last. I might even add Thai flavours for the next one, just to make it even more exotic. Until then, I hope you enjoy this one.
Basil Oil with lemon & peppercorn
(makes 2 cups)
- 8 oz. fresh basil leaves
- 2 cups olive oil
- 1-2 organic lemons, thick sliced
- 10g. whole peppercorn
- 16-ounce jar
Sterilize 16-ounce jar and lid by immersing it in boiling water for 3-5 minutes. Drain & dry on a rack before using.
Puree basil and oil in the blender until smooth. Pour the mixture into the saucepan over medium low heat, and let it simmer for 1-2 minutes.
Let the oil cool to warm to the touch, and pour it through a fine-mesh sieve; tap the excess if necessary (do not press). Layer 3 coffee filters on top of each other and put them over sterilized 16-ounce jar; pour the oil into the layered filters and let it drip through. This process might take awhile (I let it dripped overnight).
Then, add lemon & peppercorn. Keep this in a cool & dark place. Drizzle the oil over salad, pasta, soup etc. Enjoy the oil up to 1 month.
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