This recipe uses all of the parts of the basil plant that are usually discarded, but have some incredible flavor.

Using the stems, small leaves and and flowers (buds) to create an infused oil is a great way to add another great ingredient to your kitchen for free.

If you grow basil and the plant goes to seed, there is tons of aroma and flavor in the bud and stems. Most people do not use these because they are not easy to eat. Infusing oil is a great way to capture the aroma and flavors.

Basil infused olive oil in the store can be 2-3 times as expensive as regular olive oil. Fresh basil in the grocery store can be very expensive. Sometimes $20 per pound, or more. Making infused oil is a money saver.

Basil oil can be substituted for olive oil and used for a number of dishes, i.e. pasta salad, bread dipping oil, broiled fish or chicken, marinades etc… I think it’s a great way to add more basil flavor to your pesto.

I’ve seen many recipes where people first chop or blend the basil first. I do not think this is necessary to extract the flavor. It just adds an un-needed step.

This is the perfect gift to give to someone who loves to cook great food, but has everything.