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2 servings
Ingredients:
2/3 cup loosely packed fresh basil leaves1 (17 ounce) bottle champagne wine vinegar or white wine vinegarFresh basil sprig (optional)
Instructions:
CRUSH basil leaves slightly with the back of a spoon; place in a 1-quart jar.BRING vinegar to a boil, and pour over basil leaves.Cover and let stand at room temperature 1 to 2 weeks.POUR mixture through a wire-mesh strainer into a 4-cup liquid measuring cup, discarding basil; pour into a decorative bottle.Add a fresh basil sprig, if desired, and seal.Store vinegar in a cool, dark place up to 6 months.
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