Categories: Appetizer

Ingredients

• 1 1/2 C lightly packed fresh basil leaves
• 1 C olive oil

Directions

1. Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive oil. Whirl just until leaves are finely chopped (do not puree.)

2. Pour mixture into a sauce pan over medium low heat. Stir occasionally until reaches 165F on a thermometer, about 3-4 minutes. Remove from heat and let stand until cool, about 1 our.

3. Line a fine wire strainer with a layer of cheesecloth (cheesecloth alone is ok) and set over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Serve oil or cover airtight and store in the refrigerator up to 3 months. The olive oil may solidify when chilled, but it will quickly liquefy when it comes back to room temperature.

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