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Recipe to Print-Basil Oil - Copy - Copy - Copy

$scale_by Recipe Name: Basil Oil - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Sauce Used in Baskets: No Base: Other Kosher: No Ethnicity: Asian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.71 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Yields about 2 cups.

Ingredients: 2 Cups basil, fresh 1 Cup oil, canola Directions: Bring a large quantity of highly salted water to a boil. Fill a large bowl with water and add ice. Add the basil and spinach leaves to the boiling water and cook until very soft but still green, about 2 minutes. Drain and transfer the greens to the cold water. When cold, remove and squeeze as much water as possible from the greens. Transfer the vegetables to a blender. Add the oil and the salt and blend until smooth, about 3 minutes. Remove the oil and use or store. (Will last about one week in fridge.)

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00