INGREDIENTS

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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