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!