Recipe - Red Snapper- Basil Oil

One half cup Fresh basil leaves
1 teaspoon Salt
1 cup Canola oil or pure olive oil

Blanch basil leaves in salted boiling water for 30 seconds. Remove the
leaves to a bowl of ice water to shock. Drain and dry them on a paper
towels. Place the basil leaves or and oil in a blender and puree. Strain
the oil, refrigerate, and let rest overnight to let any remaining solids
settle to the bottom. A beautiful, clear oil will be your reward for
patience. This should be refrigerated and used within 1 to 2 days. Yield: 1
cup

Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9138

Posted to MCRecipe Digest V1 #497 by "Ed Bauman" BIRCHCREEK@msn.com on
Mar 3, 97.