BASIL OIL
This fragrant oil adds herby flavor to crab and lobster cakes, basil mashed potatoes and other grilled dishes, or for superior vinaigrettes and aiolis. Store it in an airtight container, where it will last for about 1 week. it will darken in time but the flavor remains excellent. Shake it before using. From Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries" which is a compilation of recipes from popular Ann Arbor restaurants.
Provided by Epi Curious
Categories Very Low Carbs
Time 16m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, bring salted water to a boil (about 1 gallon). Plunge in the basil and spinach and cook until soft, but still green, about 1 minute. Drain and transfer the greens to ice cold water to chill. When cold, remove and squeeze excess water from the greens. Pat them dry in a clean towel.
- Transfer the vegetables to a blender. Add the oil and salt and blend until smooth, about 3 minutes. Remove the basil oil and use, or store for up to 1 week, in an airtight container.
Nutrition Facts : Calories 245.4, Fat 27.1, SaturatedFat 3.7, Sodium 149.7, Carbohydrate 1.1, Fiber 0.9, Sugar 0.1, Protein 0.7
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