Title: Infused Oils - Basil Oil
Categories: Condiment
Yield: 1 1/3 cups

1	c	Basil; tightly packed fresh
2	c	Oil, Olive

| 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

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