What to do with all that basil
Waste not, want not: We strive to live by this mantra in the Tasting Table Test Kitchen, be it by repurposing a stockpile of kimchi pickling liquid into cocktail sauce or turning leftover coffee into ice pops. When a special event or a week of heavy recipe testing leaves us with an overflowing bin of herbs, you better believe we’re putting them to use. An herb oil is an ideal way to harness that surfeit, whether fresh-picked from your garden (or grocery store) or rescued from the bottom of your crisper. For this version we use basil, but you can add any tender herb in tandem or in lieu of sweet basil like cilantro, tarragon or chives. Use the flavored oil to boost a vinaigrette, give roasted vegetables a lift, spoon it over oozy burrata or even drizzle over a scoop of strawberry gelato.
Yield: 1 cup