The name says it all - this is beautiful for dipping fresh crusty Italian bread into or toasted pieces of Turkish bread!
Run the basil and oil through food processor/blender, or chop finely by hand. The finer the chop, the bigger the flavor!
Heat basil and oil GENTLY over low heat for a few minutes to release the basil’s essence.
Strain into a tightly lidded container and there you are—easy, easy, easy!
Store the oil in an appropriately sanitized jar or squeeze bottle. Try it on grilled bread for a quick snack, draw some basil curlicues on cream of asparagus soup (yum), or polka dot your plate in true food-snob fashion.
It keeps for about two weeks if refrigerated.
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