2 C olive oil
4 C fresh herbs
1 piece star anise
Prepping time: 5 minutes / Cooking time: 3 hours of sous vide cooking
Makes 2 cups
Wash, dry, and trim herbs. Place all ingredients into a Weck jar, close jar, and cook at 132.8°F (56°C) for three hours. Store unopened in a dark, cool area for up to a year (once opened, strain and store in the refrigerator for up to two weeks).
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