- 1 cup fresh basil leaves, crushed
- 2 cups white wine vinegar
- Basil sprigs, optional
- Place crushed basil leaves in a sterilized pint jar. Heat vinegar just until simmering; pour over basil. Cool to room temperature. Cover and let stand in a cool dark place for 24 hours; strain and discard basil.
- Pour into a sterilized jar or decorative bottle. Add a basil sprig if desired. Store in a cool dark place. Yield: 2 cups.
Originally published as Basil Vinegar in Light & Tasty April/May 2001, p50
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