In a large sauce pan, blanch basil leaves for 5 seconds. Refresh in an ice
bath and squeeze out any excess liquid. Place leaves and oil in a blender
and puree.
First, strain the puree through a fine mesh sieve. Then line a small
strainer with several layers of cheesecloth and strain oil into a glass
jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1
month.
Yield: 1 cup
Recipe by: Cooking Live Show #CL8954
Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 19, 1997
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