Ingredients
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2 cups fresh Basil
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½ cup fresh Italian Parsley
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1 cup Canola Oil
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1 ball fresh unsalted Mozzarella Cheese
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Pinch of Kosher Salt
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4 small sprigs fresh Basil
Directions
This makes more oil than needed for the mozzarella—but it’s hard to make a smaller amount of the oil. The leftover oil will keep in the fridge for three or four days and can also be used as a finishing oil for fish or chicken, on pasta or soup, or whisked into a vinaigrette.
Steps
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1
Done
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Prepare a small bowl, set over another bowl of ice water, to cool the oil when it’s ready. |
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2
Done
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In a blender, combine the basil, parsley, and oil and puree on high until the mixture feels just warm to the touch, 1 or 2 minutes. Immediately scrape the contents into the bowl and stir until cool. |
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3
Done
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The oil can be strained or served as is. To serve, fan the cheese onto plates, drizzle each piece with 1 or 2 tablespoons of the oil, and sprinkle with the salt. Garnish with the basil sprigs. |
