Title: Basil Oil Martha Stewart Living
Categories: Seasoning Soup
Yield: 1 /2

1	lg	Bunch basil leaves
1/2	c	Light virgin olive oil

1. Wash and dry basil leaves, and layer them in a flat dish. Cover with oil and place a layer of cheesecloth over dish. Leave covered dish in the sun for 6 hours.

2. Strain oil 3 times through a strainer lined with 5 or 6 layers of damp cheesecloth; do not press down on the solids. Funnel oil into a glass jar and refrigerate.

Since flavored oils will keep in the refrigerater for only two to three weeks, it is best to make small quantities, replenishing them as needed.

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