Basil Vinaigrette Drizzle

I use this in winter recipes to give things a “fresh” basil flavor boost.

Makes about 3 Cups:

1. Gather 2 fully packed cups of basil (washed and spun dry)
2. Pulse  the basil in a food processor lightly. You don’t want it to look like a puree, more like tiny little bits.
3. Heat 2 cups of olive oil to 200º in a non-reactive pan.
4. Remove the pan  from the heat and stir the basil into the olive oil.

Let the mixture steep overnight.

In the morning add

• ½ cup of red wine vinegar to the mixture.

Store in a glass jar for use throughout the next several months. Don’t put your fingers in the jar and keep it in the fridge when not in use.

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