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Basil Oil

1 cup mild olive oil or vegetable oil
1/3 to 1/2 packed roughly chopped fresh basil leaves


Place the oil and basil in a slow cooker. Cook on High, uncovered, for 11/2 hours to 2 hours, then turn off slow cooker. Allow oil to cool for 20 minutes, then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl. When oil is completely cool, transfer to 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.

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