New OPL with the Bensons

I think basil just might be one of my most favorite herbs. I most certainly don’t have a green thumb, but luckily for me, there is always lots of fresh basil at the local farmer’s market each year. Last year, I got a ton each week and dried it all and was able to make it last the entire 6 months between market seasons! However, I currently don’t have any fresh stuff left, so I’ll have to wait for that.

This recipe uses the fresh of course, but it’s one of those things that you can make in the summer and still be using in the spring. If you can make it last that long! I love using this stuff on Roasted Asparagus and Basil Balsamic Green Beans. It’s also good in salad dressings. Really, anything you use balsamic vinegar, this stuff makes it taste so much better!

I wouldn’t really call this a recipe, actually. More of a guideline. I use a 12oz bottle (like this one) and fill it almost all the way up with balsamic vinegar. Then I shove in about 5-7 fresh basil leaves, stems and all. Close it up and let that sit for a couple weeks before you start using it.

That’s it. An easy peasy way to infuse delicious flavor into an already delicious vinegar.

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