RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4165
| View Recipe |
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| Recipe Name: |
Basil Oil - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields about 2 cups.
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Ingredients:
2 Cups basil, fresh
1 Cup oil, canola
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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.) |
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| Nutrition per Serving: |
| Calories: |
129 |
Total Carbs: |
1.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
14.0 |
Protein: |
1.02 |
| Fiber: |
1.00 |
Sodium: |
296.63 |
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