• 8 Ratings

Recipe courtesy of chef Michelle Bernstein.

Advertisement

Ingredients

Directions

  • Combine oil, rosemary, and red pepper in a small saucepan over low heat. Bring just to a simmer, and remove from heat. Let stand at room temperature until the oil has cooled and the rosemary has infused the oil, about 1 hour.

    Advertisement
  • Strain oil through a fine sieve. Oil may be used immediately or stored in a covered container, refrigerated, for up to 3 days.

Reviews

8 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3