RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6681
View Recipe |
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Recipe Name: |
Basil Oil - Copy - Copy - 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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