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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Use with melon & prosciutto or use your imagination Ingredients:
3 cups loosely packed fresh basil leaves, rinced |
3/4 cup extra virgin olive oil |
1/2 cup canola oil, or safflower oil |
1 teaspoon canola oil |
Directions:
1. quickly plunge the basil leaves in boiling water and then shock
2. in ice water. Dry off any excess water with paper towel
3. combine the basil, olive oil and canola oil in a saucepan and warm
4. gently for 8 to 10 minutes
5. place in a food processor; process 30 seconds
6. pour into a very clean jar, cool
7. cover and let steap in the refrigerator for 24 to 48 hours
8. line a funnel with a paper coffee filter and soak with the teaspoon
9. of canola oil
10. pour oil into funnel to drip into another very clean jar (takes time)
11. cover or cork tightly, label and date. Store in refrigerator.
12. remove a little for a squeeze bottle, squeese and brush on.
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