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Thread: Pesto Oil
12-08-2010, 04:08 PM #1
This oil is good in viniagrettes or on mashed potatoes or sandwich fillings or for dipping crusty italian bread into
1/2 cup packed fresh basil leaves
1 small garlic clove, crushed
1/2 cup olive or vegetable oil
Preheat oven to 300 degrees. In a 1-cup metal measure or very small metal bowl, combine all ingredients. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month.
Makes about 1/2 cup.