A Herb Oil that is so easy to make. Flavoured with basil and rosemary leaves infused with garlic. Perfect for roasting and barbecuing meats and vegetables.
Our beach hut life is simple and completely uncomplicated. We don’t do fussy and we don’t worry if something doesn’t work out like a cocktail that doesn’t quite taste so good. It gets drunk anyway otherwise it’s a waste and we aren’t so keen on that either. So this recipe came out of not wanting to throw away some unused herbs and it’s sort of stuck ever since.
This herb oil is more a putting together of ingredients than a recipe which is perfect for our lazy beach hut life. You can change the herbs by all means and add some spices should you like. I am sure it would work. I can’t tell you how long it lasts because we use it up so quickly but from one weekend to the next seems to work.
Roast potatoes cooked in this herb oil are knock-out as are croutons or even a little drizzled over shop-bought pizzas on serving but my favourite is a little smeared over chicken fillets just before you barbecuing.
- 10-15 basil leaves, finely shredded
- 1 sprig rosemary, leaves removed and chopped
- 2 garlic cloves, sliced
- 1/2 teaspoon sea salt
- 300ml olive oil
- Place the herbs, garlic and salt in a clean sterlised jar.
- Top with olive oil and stir.
- Allow to infuse for at least 30 minutes and it's ready to use.