PCC Basil Oil

Yield: Makes 1 cup

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Puree basil in a food processer until smooth.

Combine basil and oil in a small saucepot over medium heat. Using a thermometer, heat oil mixture to 180° F. Remove from heat immediately.

Strain the oil mixture through a mesh strainer, then again through a mesh strainer lined with cheesecloth. Let the basil sit for 1 hour — a layer of water (from the basil) will sink to the bottom. Carefully ladle off the oil from the top, making sure to avoid the water. Transfer oil to a clean container. Refrigerate the Basil Oil up to 1 week.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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