This pesto herb oil lends itself to any number of dishes and is the professional touch to pizzas and focaccias. Bright and fresh, garlicky and herby, it's perfect with steamed veggies, fish, chicken, seafood, or beef. It's incredible on pasta and bread - either adding it to the dough or acting as a finishing oil or dipping sauce. And a must on pizza, both before baking as a drizzle over the ingredients (or crust), then again once it comes out of the oven to spritz it up with a quick drizzle.
I've adapted Peter Reinhart's original recipe that he published in his most recent book Perfect Pan Pizza. The first batch I made was used up much more quickly than I expected so I doubled the recipe as noted below.
If you don't have prepared pesto - just leave it out. It guilds the lily for Peter's basic recipe - but I like to use it because it uses up our basil.
Pesto Herb Oil
- 2 cups olive oil extra virgin or full-bodied (your choice)
- 2 tablespoon prepared pesto
- 2 tablespoon dried basil
- 2 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon fresh or dried rosemary needles
- 1 teaspoon dried thyme
- 2 tablespoon granulated garlic or 10 cloves fresh minced garlic
- 1 teaspoon chili pepper flakes optional
- Combine all ingredients in a large jar with a lid. Shake vigorously. If you have a squeeze bottle then that works great to squeeze on a finishing drizzle over pizzas and focaccia. I snip the top off the bottle almost down to the rim to prevent the herbs from getting stuck.
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