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Original recipe yields 30 servings (2 cups)
- 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.
- Reprinted with permission of Southern Living® magazine. All rights reserved.
ReviewsRead all reviews 2
Absolutely wonderful! I used a 12.75oz bottle of champagne vinegar (it makes the best base). I selected Purple Basil (it makes it a lovely blush colored vinegar) and a couple sprigs of chives fr...