Try this Infused Oils - Basil Oil recipe, or contribute your own.
Suggest a better description| 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"
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 11 | ||
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Calories: 348 | ||
Calories from Fat: 348 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.3g | 52 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 28.7g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 6.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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