Our summer break is in full swing. We've had a vacation, camps, started sports leagues, eaten s'mores, been eaten by mosquitos, stayed up too late, slept in too long...all those awesome things that summer is made of.
We've also been seeing tons of growth in the garden. The rain has been plentiful and more often than not, the humidity has made it feel like a greenhouse outside. So yes, zucchini, beets, tomatoes, snap peas, peppers, all getting huge. And my basil, rosemary, mint, and oregano are so gorgeous. I have so many recipes for their use that its been hard to decide what to make first. I was actually stunted by the whole decision making process for a bit until I couldn't stand it anymore. So, I made the easiest thing I could think of, this delicious Herbed Oil.
Our primary use for this yummy goodness is as a dip for bread. The best! However, herbed oil is good for so much more - as a marinade for your meat or seafood, over pasta, drizzled on pizza...all excellent choices. Now you go make a good choice and get to making this fabulous herbed oil.
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Here's our recipe:
Herbed Oil
1/2 C oil (I used extra virgin olive oil)
2 cloves garlic, peeled and smashed with the side of your knife
2 T basil, chopped
1 1/2 T fresh oregano, chopped
1 1/2 T fresh rosemary, chopped
1 t red pepper flakes
1/4 t fresh cracked pepper
1/2 t salt
In a small sauce pan, warm your oil with the smashed garlic cloves over medium-low heat. When the oil is just beginning to simmer, take pan off the heat and allow the garlic to steep for 20-30 minutes. Remove the garlic (save for another recipe or discard) from the oil and add the rest of your ingredients. Stir to incorporate and allow the herbs to meld their flavors before serving (about 15 minutes or so).
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