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Recipe: Basil Oil edit
Created by: Anonymous
Edited by: Melissa Peterman, Barnaby Dorfman
Tags: Condiment, Dressing, Herb
Other Names: Infused Oil
edit Preparation
Step 1 |
In a large pan of boiling, salted water, blanch the basil leaves for 5 seconds. Drain and rinse with cold water. |
Step 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. |
Step 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. |
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