Title: Spiced oil
 Categories: Sauces, Salads, Pasta, Italian
      Yield: 1 Servings
 
    1/2    Carrot
      1    Slice lime
      1    Slice lemon
      1    Fresh bay leaf
      4    Fresh basil leaves
      1    Sprig thyme
      3    Garlic cloves- unpeeled
      1 ts Black pepper
      1    Slice red pepper
  3 1/2 c  Olive oil
      1    Sprig fresh rosemary
      1    Slice tomato
      2    Shallots
      1 ts Red pepper
      1    Scallion
 
  Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil
  with some fresh pasta and steamed vegetables, or use it in summer
  pasta salads.
  
  Place the vegetables and spices in a jar and add the oil. Set aside
  for at least 4 days before using.  Can be stored for 2 weeks, or
  strain and store indefinitely.