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Shout out to Carla Hall for her lemon oil technique. To infuse oil, I’ve always added heat then cooled and stored to intensify flavor. Carla’s method using the whole lemon is easy and a perfect addition to an old favorite in my family, lemon spaghetti. My mom is gonna flip for this dish!
Bring a large pot of water to a boil for the pasta.
Place a large skillet on the stovetop and add olive oil, 8 turns of the pan. Add sliced garlic in a single layer and heat oil over medium heat. Cook garlic until golden and crispy; remove with slotted spoon. Cool the garlic oil back to room temperature and add it and the reserved garlic to a high-powered blender or food processor. Add lemon and a fat pinch of salt. Process, strain and reserve.