Basil Dipping Oil Recipe

by Bob Vincent

This is an easy and quick dipping oil. It is a nice dipping oil for freshly baked breads. I did not add salt, pepper or other ingredients that may seem appropriate. The oil is basically pesto sauce without, pine nuts, cheese and garlic. It makes a great base for a tasty bruschetta with tomatos and mozzarella when tomatos are at their best. Combined with cream cheese and cream it becomes great pasta sauce. It can easily be transformed into pesto; used as a base for other sauces, or finishing garnishes. The small amount of lemon juice adds a bit of acidity. The Vitamin C granules (ascorbic acid) are used as a color preserver. It helps keeps the oil green and not turn brown from oxidation like Basil will if bruised or cut. It stores for a few days refrigereated but don't keep it too long. It will solidify when regrigerated so bring to room temperature for use if refrigerated. It takes only a few minutes.