I would like to know when making basil olive oil do you strain out the basil? I made a double batch and would like it to last,
After blanching the basil and throwing it into the food processor with olive oil it produced a beautiful color green but there were lots of bits in the oil. I wouldn't be asking this because I love basil but i thought that with all the little bits it might spoil quickly?
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"Garlic, vegetable or herb in oil mixtures may support the growth of C. botulinum bacteria. For safety reasons, they should be made fresh. Leftovers should be frozen, refrigerated for use within 10 days, or discarded."