Get the latest recipes from Ununique http://www.grouprecipes.com/people/ununique Infused oils in raw foods and vinaigrettes are what stocks are to soups and sauces: Indispensable. Rosemary provides a wood and floral essence to whatever you use it in. Keep in mind that rosemary is a penetrating flavor and can overpower everything else. http://www.grouprecipes.com/52676/rosemary-oil.html Quick and easy. The rosemary makes a huge impact in a subtle way(is that even possible?). Great for spring/summer time. Try this pesto cold over warm tortellini. Brush it over a slices of a baguette and bake, spread it on a crustinni along with some thinly sliced prosciutto or use it as a rub for white fish. http://www.grouprecipes.com/52670/artichoke-pesto.html A versatile sauce that can be used for satay, cold noodles, over rice, or as a condiment. Personally I like it with chicken and rice. http://www.grouprecipes.com/52107/peanut-sauce.html