Make bright green basil coulis or basil oil for plating and finishing dishes. Learn how to preserve basil colour, blend and strain the oil, and use it as a garnish.
and dry the basil well using a salad spinner (since oil and water don’t mix).
Separate the basil leaves from the stems and place them in a blender. Add garlic, olive oil, salt, and pepper.
Blend until the basil is fully liquefied and the oil turns bright green.
Pour the basil oil into a clean squeeze bottle and store it in the fridge. It lasts for 3 days to 1 week.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
