Infused Oils - Basil Oil Recipe
Yield: 1 1/3 cupsRecipe by luhu.jp
Ingredients:
1 cup: Basil, tightly packed fresh
2 cup: Oil, Olive
Directions:
| 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
1/4 cup of the oil. With the machine on, add the remaining 1 3/4 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
Source from luhu.jp
leaves for 5 seconds. Drain and rinse with cold water.
| 2. In a food processor or blender, puree the blanched basil with
1/4 cup of the oil. With the machine on, add the remaining 1 3/4 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
Source from luhu.jp