Almost exactly a month ago I planted two little basil plants. They've grown a lot since then and have been sitting next to my front door anxiously awaiting the perfect recipe. Yesterday I got home from work and decided to finally put them to use. I found this basil infused oil recipe via Shutterbean and decided to give it a try because it was just too simple not to.
- 2 cups extra virgin olive oil
- 1 1/2 cups fresh basil leaves
Chop the basil. Combine the basil and the oil in a saucepan and heat over medium heat for 5 minutes. Remove the mixture from the heat and let the basil and oil steep for about 30 minutes. Strain the mixture into a jar. Keep the oil in an airtight container for up to one month.
Try this oil on a salad or dip some bread in it!