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V Basil-Infused Olive Oil

Adapted from Martha Stewart Living 6/06

Blanch 1 cup of basil leaves. (Blanching for just a minute or two will help protect the bright green color.) Drain thoroughly and pat dry. Blend the leaves in a food processor with ½ cup of olive oil and a pinch of salt. Pour the mixture through a fine-mesh strainer lined with a coffee filter to remove solids. Discard the solids.

D
rizzle your basil-flavored oil on tomato slices, pasta, pasta salads, salad greens, or on bread slices topped with ricotta cheese.

Unused oil can be kept in refrigerator in an air-tight container for up to one week.