Spiced Oil

1/2 carrot
1 slice lime
1 slice lemon
1 fresh bay leaf
4 fresh basil leaves
1 sprig fresh thyme
3 cloves unpeeled garlic
1 teaspoon black pepper
1 sliced red pepper
3 1/2 cups olive oil
1 sprig fresh rosemary
1 slice tomato
2 shallots
1 teaspoon red pepper
1 scallion

For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads.

Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely.