I found this recipe in Lora Brady’s Slow Cooker Cooking cookbook and it’s a great way to use the rosemary or basil that you have growing in your garden this summer. You can use it to flavor pasta, vegetables or great for dipping with good Italian bread.
Yield: 1 cup
1 cup mild olive oil
¼ cup packed chopped rosemary leaves
Place the oil and the rosemary in the insert of the slow cooker. Cook on HIGH, uncovered for 1-1/2 to 2 hours and then turn the slow cooker off. Allow the oil to cool for about 20 minutes and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl. When the oil is completely cooled, transfer it to a clean glass jar and refrigerate for up to 1 month, after that the flavor may fade. The oil may cloud up under refrigeration, but it will become clear again at room temperature.
Basil Infused Oil
Follow the same procedure as above for rosemary infused oil when preparing basil infused oil. Use 1 cup of oil and 1/3 to ½ cup of packed roughly chopped fresh basil leaves. Strain and store as with the rosemary oil.