Next time you’re out in the garden, pinching the new buds off your basil plant to keep it bushy and productive, save them. From salads to beverages, these tender growths are a delicious addition to the menu.
Basil Infused Olive Oil
Pinched buds from basil plant
Extra virgin olive oil
Combine the two ingredients in a glass bowl (covered), or bottle if you have one, and allow the mixture to sit overnight.
Remove the buds by pouring the oil through a fine strainer. Leave them in longer if you prefer a more potent taste of basil! If you need it sooner, you can gently heat the oil with basil leaves and then strain.
Serve with fresh bread for dipping, or drizzle over sliced tomatoes.
These delicate clippings can also be used in salads, sauces, or saved up for a serving of pesto. You can even drop them in your lemonade and ice tea for a hint of added flavor!
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Apr 04, 2011 @ 17:53:03
This sounds fabulous! I am going to add it to my salad routine. Thanks for sharing. Jana
Dec 26, 2012 @ 19:49:39
Good tip. Another is to put the basil buds in ice cube trays and freeze that. You then pop one or two out and put them in your soups, etc. the last few minutes of cooking. It imparts such good flavor.
Dec 31, 2012 @ 08:45:13
Excellent idea.
I’ll try it!!
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