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    Slow Cooker Rosemary / Basil Oil


    Source of Recipe


    net

    List of Ingredients




    Slow Cooker Rosemary / Basil Oil


    rosemary-infused oil for stirring into soup, for drizzling on pasta and vegetables, and for dipping with good Italian bread. The finished infusion is a lovely pale green, and your kitchen will smell like Provence.

    1 C mild olive or vegetable oil
    1/4 C packed chopped fresh rosemary leaves
    OR
    1/3 to 1/2 C packed roughly chopped fresh basil leaves


    Yield: 1 Cup
    Cooking Time: 1 1/2 to 2 hours
    Slow Cooker Size: 4 Quart

    Place the oil and the rosemary (or basil) in the insert of the slow cooker. Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.

    Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl. When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade. The oil may cloud under refrigeration, but it will become clear again at room temperature.


    Recipe
 

 

 

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