I turned the basil varieties into homework this week.
What exactly are we supposed to do with four different kinds of basil?
When I started researching purple basil, one of the most common recipes I found was infused oil. And although I love the sound of that, every version I saw turned a rather unfortunate shade of gray. While everyone swore the flavor was incredible, I couldn’t get past the color. Maybe it’s superficial, but I firmly believe we eat with our eyes first.
So my next thought was: if not oil, how about vinegar?
That being said, I don’t want to send you home with a recipe like this without having tested myself. So I made a batch.
Then I made a salad dressing with it.
And now I’m sold.
The vinegar turns the most beautiful rosy-magenta color, preserves the basil’s peppery, clove-like flavor, and makes a simple vinaigrette feel surprisingly elegant. It reminds me of the point of Kitchen Conversations: sometimes the smallest details have the biggest impact.
Ingredients
- 2 cups fresh purple basil leaves and tender stems, gently packed
- 2 cups white wine vinegar or champagne vinegar
- 1 clean glass jar with lid
Instructions
Prepare the basil
Harvest and clean the basil. Rinse if needed and dry thoroughly. Any excess moisture can cloud the finished vinegar.
Warm the vinegar (optional)
In a small saucepan, heat the vinegar until steaming but not boiling, about 180°F. Warming the vinegar helps extract the basil’s essential oils and speeds up the infusion process.
Fill the jar
Lightly bruise the basil with your hands to release its oils, then pack it into a clean glass jar.
Pour and steep
Pour the warm vinegar over the basil, making sure all of the leaves are submerged. Seal the jar and allow it to cool.
Infuse
Store in a cool, dark place for 1–2 weeks, shaking gently every few days.
Strain and store
Begin tasting after one week. Once the flavor is where you’d like it, strain through a fine-mesh sieve or cheesecloth. Bottle and store in a cool pantry or refrigerator for up to one year.
