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Suggest a better descriptionBring a large saucepan of salted water to a boil. Blanch the basil leaves for 15 seconds, immediately transfer to a bowl of iced water and drain. Coarsely chop the basil, squeezing out any excess water between paper towels. In a blender combine the chopped basil and oil and puree for 3 to 4 minutes or until bright green. Pour into a jar or other air tight container, cover, and refrigerate for 1 day. Strain the oil through cheesecloth and refrigerate for another 24 hours. Bring oil to room temperature to use. Yield: about 2 cups Recipe by: Cooking Live Show #CL8906 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (520g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2100 | ||
Calories from Fat: 2100 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 237.9g | 317 % | |
Saturated Fat 80.1g | 401 % | |
Monounsaturated Fat 93.1g | ||
Polyunsanturated Fat 50.2g | ||
Cholesterol 241.9mg | 74 % | |
Sodium 2605.8mg | 90 % | |
Potassium 239.3mg | 6 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 0.8g | ||
Protein 2.3g | 3 % | |
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: 2100
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