Simple Garlic Basil Oil Food

GARLIC OIL

Steps:

• Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.

GARLIC BASIL SPREAD

Steps:

• Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

20 MINUTE GARLIC BASIL BUTTER PASTA

Steps:

• 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.2. Melt 4 tablespoons butter in a large skillet over medium heat. Add the garlic and pepper and cook 1-2 minutes, until the butter is browning and the garlic is golden and fragrant. Reduce the heat to low and add 1/2 cup pasta water, the pasta, remaining butter, and pecorino. Tossing until melted. Remove from the heat, add 3/4 cup basil and toss, adding in more pasta water if needed to thin the sauce. 3. In a bowl, combine the tomatoes, remaining 1/4 cup basil, olive oil, red pepper flakes, and a pinch of salt. 5. To serve, divide the pasta among bowls and serve topped with tomatoes. Eat and ENJOY.

SIMPLE GARLIC AND BASIL PESTO

Steps:

• Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

GARLIC & BASIL CIABATTA

Steps:

• Heat the grill to high. Beat together the mayonnaise, butter and garlic cloves until smooth. Chop basil, stir through and season with salt and pepper. Put the halves of the ciabatta, sliced lengthways, on a baking tray and spread with the butter. Sprinkle with grated Parmesan, then grill for 2-3 mins.

BASIL OIL SAUCE

Steps:

• Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce.
• The basil oil can be used immediately or refrigerated until ready to use. For freshest flavor, use the basil garlic oil within 24-48 hours.

ANGEL HAIR PASTA WITH SIMPLE GARLIC & BASIL

Steps:

• Bring a large pot of salted water to boil over high heat.
• Meanwhile, heat the olive oil up a large saute pan over medium heat. Once warm add the garlic and cook until it just begins to brown -- too long or too high and the garlic will burn.
• Remove the pan from the heat and deglaze by pouring in the wine. Return the pan to the heat and cook for a few minutes. The wine should reduce by about half. Add in lemon juice, chopped tomato, and sea salt to taste. Stir once or twice then remove the pan from the heat again and set it aside to wait for the pasta.
• Add the pasta to the boiling water and cook until desired tenderness, following package directions. Drain, then add the cooked pasta to the pan with the garlic & tomato mixture, along with the basil and some freshly ground pepper. Toss well, (if your pan isn't big enough, just do the tossing in a large serving bowl).
• *Tip: 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Generally they say 2 ounces of pasta is one serving, but for larger appetites this might not be enough.

GARLIC BASIL CHICKEN WITH TOMATO BUTTER SAUCE

Steps:

• Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
• Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.
• Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side - the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.
• Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
• Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

BASIL OIL

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.

SIMPLE GARLIC BASIL OIL

Steps:

• Place all ingredients in blender and process until smooth and uniformly green.
• Serve with crusty bread for dipping or over pasta.

GARLIC ROASTED CAULIFLOWER STEAKS WITH BASIL OIL

Steps:

• Bring a pot of water to boil. While that is heating, make an ice bath by filling a large bowl with water and ice.
• Add the fresh basil to the boiling water and cook for 1 minute. Immediately remove the basil with a slotted spoon and place it in the ice water. This process blanches the basil to bring the color to life and remove the overly grassy taste.
• Thoroughly dry the basil with a tea towel.
• In a blender, puree the basil and oil until smooth.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Remove the outer green leaves from the cauliflower and trim the stem to make it flat, but leave as much intact as possible.
• Place the cauliflower stem side down, and cut in half (starting at the top of the florets, and cutting through the stem at the bottom) with a large knife. Cut two 1½-inch "steaks" from each half, so you end up with 4 "steaks." Any remaining florets can also be roasted.
• Place the cauliflower "steaks" on your prepared baking sheet.
• In a small bowl, whisk together the olive oil, lemon juice, garlic, flakes, salt, black pepper, and crushed pepper or paprika.
• Brush half of the olive oil mixture over the tops of the cauliflower steaks. Flip the "steaks," and brush with the remaining olive oil mixture.
• Roast the cauliflower for 15 minutes. Gently flip each "steak" and continue roasting until browned, about 15 to 20 minutes.
• Serve topped with the basil oil. Optionally garnish with parsley.

THERMOMIX ® RECIPE

Steps:

• Clean and trim the garlic shoots.Add the shoots and the basil to the Thermomix bowl, along with the salt. Blend on speed 7 for 3 seconds.Add 350-400g of good quality olive oil, and heat on 70 degrees, speed 1 for 7 minutes.Blend for 30 seconds on speed 7, and pour into a sterilised jar.Keep in the fridge. You can top up with oil and use over the course of a year - until the shoots are available again next spring!

20 MINUTE RED CURRY BASIL GARLIC OIL NOODLES

Steps:

• 1. In a skillet, cook the sesame oil and green onions over medium heat until very fragrant, 3-5 minutes. Lower the heat, stir in the red curry paste, cook 2 minutes.2. in a large bowl, mix the garlic, ginger, basil, cilantro, and season with chili flakes. Pour the hot oil over the herbs.3. Cook the noodles according to package directions, then drain. Toss the warm noodles and tamari/soy sauce with the oil.4. Serve the noodles with additional green onions.

SUNNY'S EASY BASIL AND GARLIC OIL

Steps:

• To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes.
• Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week.

EASY BASIL OIL

Steps:

• Chop: Finely chop the garlic and basil.
• Combine: Stir together the garlic, basil, and olive oil in a small bowl.
• Let it rest: Let the flavors meld for about 5 minutes.
• Salt and pepper: After letting the basil oil flavors infuse, salt and pepper to taste.

GARLIC, BASIL & OLIVE OIL MASH

Steps:

• Boil the potatoes and garlic in salted water until tender. Drain, return to the pan and steam dry for 1 min, then mash with the milk, oil and basil. Season and serve, scattered with a few basil leaves.

BASIL GARLIC STIR-FRY THAI EGGPLANT RECIPE

Steps:

• Slice Japanese eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise.
• Put the eggplant in a colander in the sink or over a bowl, toss with approximately tablespoon of salt, and set aside to drain for about 45 minutes. Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl.
• Sprinkle the cornstarch over the eggplant and toss to coat. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
• Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.
• Add the Thai basil leaves, red chili, soy sauce, Maggi sauce, oyster sauce and fish sauce then toss to combine, about 1 minute.
• Serve topped with the sliced scallion.

BASIL OIL

Steps:

• In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days.

PASTA WITH TOMATO, GARLIC AND BASIL

Steps:

• In a Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain and set aside.
• In the same pot over medium-high, cook the oil, garlic and dried basil, stirring constantly, until the garlic is lightly browned, about 2 minutes. Add half of the fresh basil, the chili, tomato paste and ½ teaspoon each salt and black pepper. Cook, stirring often, until the paste browns and slightly sticks to the pot, 1 to 3 minutes. Add 1 cup of the reserved pasta water and scrape up the browned bits, then add the pasta and cook over medium-low, tossing to coat the noodles, until the pasta is al dente, about another 2 minutes; add more reserved water as needed so the pasta is silky and lightly sauced.
• Off heat, stir in the remaining basil, then taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with cheese (if using).