This vibrant green basil oil, also known as basil coulis, is incredibly versatile in the kitchen. Perfect for garnishing and adding flavor to dishes, you'll never waste basil again!
Prep Time5 minutesmins
Course: Cooking Techniques
Cuisine: French
Keyword: Basil Coulis - Basil Oil
Servings: 12
Calories: 160kcal
Ingredients
Yield: 1.25 cups
1largebunch of fresh basil,about 2 cups of leaves
1cupolive oil,extra virgin
4clovesgarlic,peel and germ removed
Salt and pepper, to taste
Instructions
Wash 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.
Notes
Note: Use in Salmon Tartar, with Crab Cakes and to decorate seafood or poultry dishes. Chef Eric hints and tips: You may substitute the basil with cilantro or parsley to obtain a cilantro or parsley coulis. What is a coulis? It is a thin purée usually made of fruits or vegetables, either fresh or cooked, that have been made soft enough to pour. A coulis can be rough in texture or very smooth.