It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Basil Vinegar
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- #27223
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 1/2 cups white wine or cider vinegar
14 tablespoons basil leaves, plus extra for decoration (optional)
directions
Bring vinegar to boiling point in a pan. Pound basil with pestle and mortar. Put into a clean, sterilized bottle or jar. Pour over vinegar. Screw lid down tightly. Leave in a sunny place for 2-3 weeks.
Strain, discarding herb, into a clean, sterilized bottle or jar. Add extra basil leaves for decoration if desired. Seal and store in a cool, dry dark place.
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nutrition data
2 calories, 0 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
September 14, 2013
This turned out really well. I've been using it for a variety of things but I really love it in a simple vinaigrette.