Two weeks ago, I got a some opal basil from my CSA. It looked and smelled just like regular basil except that it was a rich shade of deep purple. The weekly email from the farm suggested using it to make basil vinegar so I thought I’d give it a shot!
I had two gifts to give last week (birthday and housewarming) and wanted to go with something homemade but thoughtful. The basil vinegar was just that! It turned out beautifully and also tastes amazing on salads and stir-fries.
– 1 bottle of mild, light vinegar (I used white wine. It was the cheapest at Whole Foods.)
– 1 bunch opal or regular basil
– Pry inside plastic top off of vinegar bottle with a knife
– Place a handful of washed basil into the bottle. I used a chopstick to push it down through the neck.
– Let the mixture steep for 3 days
– Remove basil. Vinegar will be a rich purple color
The most difficult part of this very easy recipe was removing the ugly label from the vinegar bottle. I finally got it off by using a sponge dipped in very hot water and peeling it off section by section. I topped it all off with a beautiful ribbon and voila!