Thursday, November 17, 2011
I know all of us that live in cold climates have all gone to the grocery store sometime during the winter and wished they had fresh Basil to cook with...at least I know I have more times than I can count. I found a good solution to get me through at least the first couple of months. Basil infused Olive oil...Hello!
I start with a big bunch of basil, washed & patted dry. I then julienne the basil & place it about half way up in a large glass jar. Then I fill it up about 3/4 full, and then add the remaining chopped basil, then fill the jar the rest of the way. Shake it up.....close it tightly, store in the fridge till your ready to use it & your good to GO!!
Olive oil is a natural suspension, which allows the basil to stay fresh and not to spoil. As the basil infuses into the olive oil, the olive oil will naturally take on a greener hue, and become cloudy because because its being stored at a lower temperature. When your ready to use it, just scoop out what you need and use as your normally would. As the oil reaches room or a higher temperature, it regains its clarity. ENJOY!