Title: Basil oil
 Categories: Try it, Gift, Condiment
      Yield: 1 Cups
 
MMMMM--------------------COOKING LIVE #CL8954-------------------------
      2 c  Tightly packed fresh basil
           Leaves
      1 c  Olive or vegetable oil
 
  In a large sauce pan, blanch basil leaves for 5 seconds. Refresh in
  an ice bath and squeeze out any excess liquid. Place leaves and oil
  in a blender and puree.
  
  First, strain the puree through a fine mesh sieve. Then line a small
  strainer with several layers of cheesecloth and strain oil into a
  glass jar. Flavored oil keeps, covered loosely and refrigerated at
  all times, 1 month.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,