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Basil-Mint Herb Oil

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CATEGORY CUISINE TAG YIELD
Ckright1 1 servings

INGREDIENTS

1 2/3 c Fresh basil leaves; (loosely packed)
1/3 c Fresh mint leaves; (loosely packed)
1 c Olive oil; to 2 cups
Salt; to taste
Freshly-ground black pepper; to taste

INSTRUCTIONS

Blanch the herbs in lightly salted, boiling water until they turn a
bright green (about 5 seconds). Drain and plunge immediately into ice
water to stop the cooking and set the color. This blanching step
inactivates the enzymes that cause the herbs to turn brown and
develop an oxidized flavor. Pat the herbs dry and add to a blender or
food processor along with enough oil to cover. Blend briefly to make
a thick paste. Pour into a clean tall jar and cover with up to 2
inches of oil. Stir well or shake and store covered in the
refrigerator for at least 1 day or up to 3 to 4 days depending on
color and flavor desired. Strain the oil carefully through a fine
filter or cheesecloth. The oil should be a very bright green and very
fragrant. Season with salt and pepper if desired and store covered in
the refrigerator for up to 3 weeks.
Comments: I've had oils last for more than 8 weeks before they begin
to fade or develop off flavors.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-02-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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