Ingredients

  • 100 grams basil leaves
  • 50 grams spinach leaves
  • 250 milliliters olive oil
  • pinch salt

Directions

1. Blanch basil and spinach. Squeeze dry. Blend leaves and salt. Gradually add olive oil. Chill overnight.
2. Bring up to room temperature. Then strain. Store in fridge for up to 3 weeks.

Notes
Serving Ideas:Great over pasta, as fish marinade


Categories
oils/pastesMarinades
Keywords
oils/pastesMarinades
MacGourmet downloadBasil Oil. To import, drag image to your MacGourmet recipe box.