Name: Infused Oils - Basil Oil
Ingredients: 1 c Basil; tightly packed fresh; 2 c Oil, Olive

[The preacher's] aim, rather, will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer 'set the music in motion,' maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher's task is simply to 'set the Bible in motion.'

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
	American	Condiments, Oils	1	1/3 cups

INGREDIENTS

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

INSTRUCTIONS

|  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
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Oct 26, 98

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