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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. Found this recipe by Giada De Laurentiis on . It is delicious on roasted or grilled veggies and in salad dressings. Ingredients:
1 cup olive oil |
5 -6 fresh rosemary (each 5 inches long) |
Directions:
1. Combine the oil and rosemary in a heavy small saucepan.
2. Cook over medium-low heat for about 5 minutes.
3. Remove from the heat and let cool to room temperature.
4. Transfer the sprigs to a 4-ounce bottle or cruet.
5. Add the oil and seal the lid.
6. Refrigerate for up to 1 month.
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