Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 1/3 cups
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
| 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 Posted to MM-Recipes Digest by "Rfm" on Oct 26, 98
