Basil Mint Oil Food

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BASIL OIL



Basil Oil image

Making basil oil is so simple and the end result is so amazing, trust me you'll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it with some crusty bread!

Provided by Gina

Categories     Dip

Time 15m

Number Of Ingredients 6

1/2 cup packed fresh basil leaves (stemmed and washed)
1/4 cup DeLallo extra virgin olive oil
1 tablespoon water
2 cloves garlic
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
  • Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Nutrition Facts : ServingSize 1 Tbsp, Calories 82 kcal, Carbohydrate 0.5 g, Protein 0.5 g, Fat 9 g, SaturatedFat 1 g, Sodium 93.5 mg, Fiber 0.5 g

GRILLED HALLOUMI WITH WATERMELON AND BASIL-MINT OIL



Grilled Halloumi with Watermelon and Basil-Mint Oil image

Firm, salty Halloumi is our favorite cheese for grilling. Find it in better supermarkets and at vineandtable.com.

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Fruit     Appetizer     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Watermelon     Mint     Basil     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 8

1/2 cup coarsely chopped fresh basil
3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish
1 garlic clove, coarsely chopped
1/2 cup extra-virgin olive oil plus more for brushing
Kosher salt and freshly ground black pepper
3/4 pound cherry tomatoes on the vine
1 8-9-ounce package Halloumi cheese, cut crosswise into 8 slices
6 small triangles thinly sliced watermelon, rind removed

Steps:

  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Purée basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.
  • Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
  • Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.

BASIL-MINT OIL



Basil-Mint Oil image

Categories     Condiment/Spread     Herb     Summer     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 5

1 cup packed fresh mint leaves
1 cup packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 teaspoon sugar
1 tablespoon coarse salt (preferably sea salt)

Steps:

  • Have ready a bowl of ice and cold water. In a saucepan of boiling water blanch herbs 5 seconds and with a slotted spoon immediately transfer to ice water to stop cooking. Drain herbs well and pat dry. In a blender purée herbs with remaining ingredients until smooth. Pour oil through a fine sieve into a bowl, pressing on solids, and discard solids. Oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.

GRILLED HALLOUMI WITH WATERMELON AND BASIL-MINT OIL



Grilled Halloumi With Watermelon and Basil-Mint Oil image

Make and share this Grilled Halloumi With Watermelon and Basil-Mint Oil recipe from Food.com.

Provided by zeldaz51

Categories     Weeknight

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup coarsely chopped fresh basil
3 tablespoons coarsely chopped of fresh mint (plus thinly sliced mint for garnish)
1 garlic clove, coarsely chopped
1/2 cup extra-virgin olive oil (plus more for brushing)
kosher salt & freshly ground black pepper
3/4 lb cherry tomatoes, on the vine
1 eight to nine ounce package halloumi cheese, cut across into 8 slices
6 small triangles thinly sliced watermelon, rind removed

Steps:

  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
  • Puree basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup of oil. Strain the puree over a small bowl, pressing on solids. Season with salt and pepper.
  • Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
  • Arrange melon on a platter. Top with cheese and tomatoes. Drizzle with remaining herb oil, and garnish with sliced mint.

Nutrition Facts : Calories 2088, Fat 36.4, SaturatedFat 4.7, Sodium 67.4, Carbohydrate 464.6, Fiber 25.8, Sugar 380.4, Protein 38.3

BASIL-MINT PESTO



Basil-Mint Pesto image

From Bon Appetit The Best of the Year issue January 1996. The original recipe served this pesto with fresh fettuccine and grilled shrimp. Go ahead and use it with whatever you wish: pasta, fish, chicken, etc. Feel free to play around with the basil/mint ratio.

Provided by COOKGIRl

Categories     European

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

4 1/2 cups fresh basil leaves (packed)
1 1/2 cups fresh mint leaves (packed)
3/4 cup chopped walnuts, toasted (almonds, pine nuts or hazelnuts can be substituted)
6 tablespoons parmesan cheese, freshly grated
1 1/2 tablespoons garlic, minced
1 cup extra virgin olive oil
salt
pepper

Steps:

  • Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
  • Gradually add the olive oil through the feed tube and process until pesto is well-blended.
  • Transfer to bowl and season with salt and pepper to taste.
  • Cover tightly and chill. Bring to room temperature before using.
  • Yield is estimated.

MINT OIL



Mint Oil image

Use this herb-infused oil, from chef Frank Stitt's "Bottega Favorita" cookbook, to make his Butter Bean-and-Mint Pilaf.

Provided by Martha Stewart

Number Of Ingredients 3

1/4 cup coarse salt
4 cups loosely packed mint leaves
3/4 cup grapeseed or canola oil

Steps:

  • Prepare and ice-water bath; set aside. Bring 4 cups water and salt to a boil in a medium saucepan. Add mint leaves and cook 10 to 15 seconds. Drain, and immediately transfer to ice-water bath to cool. Drain and squeeze dry.
  • Place half of the mint leaves in the jar of a blender with enough oil to cover; blend for 2 minutes. Add remaining leaves and oil and blend for 2 minutes more. Transfer to an airtight container and refrigerate overnight.
  • Strain mint oil through cheesecloth and discard solids. Oil can be kept in an airtight container, refrigerated, for up to 5 days.

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10 FOODS THAT PAIR WELL WITH BASIL - ONE GREEN PLANET
10-foods-that-pair-well-with-basil-one-green-planet image

From onegreenplanet.org
Author Rhea Parsons
Published 2017-05-14
Estimated Reading Time 7 mins
  • Tomatoes. Tomatoes are the most classic pairing with basil. Perhaps one of the most well-known dishes with basil is the Caprese salad. In this salad, basil leaves are layered over tomato slices and mozzarella cheese and lightly drizzled with olive oil.
  • Olive Oil. As in the Caprese salad described above, basil pairs well with olive oil. A good way to use basil is to infuse your favorite olive oil with it.
  • Garlic. Along with olive oil, basil is often paired with garlic to make pesto. Pesto is a sauce made with basil, olive oil, garlic, some type of nuts such as pine nuts or walnuts and sometimes lemon and Parmesan cheese, all blended into a thick, green paste.
  • Balsamic Vinegar. Basil paired with balsamic vinegar, olive oil and garlic makes a savory, delicious vinaigrette that is perfect on salads, pasta and veggies.
  • Fruit. Strawberries aren’t the only fruit that pairs well with basil. Basil also goes well with fruit like watermelon, lime, lemon, oranges, mango and other stone fruits.
  • Mint. Since basil is part of the mint family, it makes sense that basil and mint go well together. You can add a combination of the two herbs in any recipe that uses mint such as this Raw Kiwi Tart with Ginger, Mint and Coconut.
  • Lemon. Speaking of zucchini, you definitely want to make these Zucchini Fritters with Lemon Basil Cashew Cream. Basil and lemon pair well together and add a bright, refreshing taste to any dish.
  • Eggplant. Speaking of lemon and basil, there is a type of basil that is called Lemon basil. It is also called Thai lemon basil and Lao basil. Lemon basil is used in Indonesian and Thai cuisine.
  • Vegetables. Besides eggplant, zucchini and squash, basil pairs well with artichokes, mushrooms, and green vegetables including salad greens. Tear basil into shreds or roughly chop it and add to a salad with mixed greens, romaine lettuce, red leaf lettuce, frisee or watercress.
  • Peanut Butter. Last but not least, basil pairs well with peanut butter. People actually make peanut butter and jelly sandwiches with fresh basil leaves.


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