Prep 5 mins
Cook 1 hr
I've had this recipe laying around for a while and decided to enter it out here for safe keeping.
- 2 cups extra virgin olive oil
- 1 teaspoon black pepper, coarsely ground
- 1 tablespoon fresh basil, chopped
- 1⁄2 teaspoon coarse sea salt
- 1 pinch crushed red pepper flakes
- In a medium bowl, mix together all ingredients.
- Cover and refrigerate.
- Allow to come to room temperature (approximately 1 hour) before serving.