Talk about versatility! This herb-infused oil has many uses. Spread over halved French bread and broil until toasted, toss with hot pasta, or simply use as a full-flavored dipping oil. —Dawn Embry-Rodriguez, Florence, Colorado
- 1 cup olive oil
- 16 to 20 fresh basil leaves
- 1/4 cup minced fresh rosemary
- 4 teaspoons minced garlic
- 1 teaspoon salt
- 1/3 cup balsamic vinegar
- Italian bread, cubed
- Place the first five ingredients in a blender; cover and process until desired consistency. Transfer to a small bowl. Stir in vinegar. Serve with bread cubes. Yield: 1 cup plus 2 tablespoons.
Originally published as Herbed Garlic Dipping Oil in Taste of Home December/January 2012, p29
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