Basil-Infused Oil
Ingredients:
1 cup olive oil
2 cups basil leaves, firmly packed
Directions:
1. Run the basil and oil through food processor/blender, or chop finely by hand. The finer the chop, the bigger the flavor!
2. Heat basil and oil GENTLY over low heat for a few minutes to release the basil’s essence.
3. Strain into a tightly lidded container and there you are—easy, easy.
I store this oil in a squeeze bottle with a little tuck of Saran Wrap over the bottle just before you screw on the top. Works like a charm as an airtight preserver, and the squeezie gives you more control over the oil. Try it on grilled bread for a quick snack, draw some basil curlicues on cream of asparagus soup (yum), or polka dot your plate in true food-snob fashion. It keeps for about two weeks if refrigerated. Use as dressing for salads like this.
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