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Basil Puree

Drizzle this over Chilled Minestrone or any warm-weather bean or vegetable soup.

  • Yield: Makes 2/3 cup
Basil Puree

Source: Martha Stewart Living, July/August 1997

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 medium bunch basil, leaves picked, rinsed, and patted dry
  • 1/2 teaspoon salt

Directions

  1. Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar, and store in the refrigerator for up to three days.

Variations

Calls for 1 large bunch basil leaves, as opposed to 1 medium bunch basil leaves.

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