Photography and Recipe by Ndoema
Because I’m the ultimate eating machine when it comes to fruits and veggies, I buy a great deal of my produce at a local organic wholesaler. When placing my latest order, a minor miscommunication turned into a delectable surprise, I received five 1 pound bags of fresh and fragrant basil. Woohoo! I don’t think I’ve ever hoarded that much basil in my life!
32 oz bottle of organic extra virgin olive oil
8 to 10 bunches of fresh basil
6 garlic cloves
Peel the garlic cloves and drop them at the bottom of the glass bottle.
Add the fresh basil bunch by bunch.
I use a wooden chopstick to push the last leaves in (try not to bruise the basil too much though).
Make sure all the basil leaves are completely submerged and seal the bottle.
Place in a dark and dry spot.
Let the oil infuse for one week (or more! It keeps tasting better with time!)