Infused oils - basil oil

Yield: 1 1/3 cups

Measure Ingredient
1 cup Basil; tightly packed fresh
2 cups Oil, Olive

| 1. In a large pan of boiling, salted water, blanch the basil leaves for 5 seconds. Drain and rinse with cold water.

| 2. In a food processor or blender, puree the blanched basil with ¼ cup of the oil. With the machine on, add the remaining 1¾ cups oil and process until well blended and smooth. Transfer to a glass jar, cover and let stand at room temperature for at least 24 hours.

| 3. Carefully pour off the clear green oil, leaving behind the 6 tablespoons of thick puree. The strained oil can be refrigerated, covered, for up to 1 month.

Source: "The Best Of Food and Wine 1991 Collection", Jean-Georges Vongerichten, American Express Publishing Corporation, New York ISBN 0-916103-13-7 typed by Dorothy Hair 6/26/94 Submitted By DIANE LAZARUS On 09-22-95

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