Think your Levo machine is just for oils? Think again! We’ve rounded up 18 game-changing recipes that transform everyday ingredients into infused delights—from savory dinners to sweet treats. Whether you’re a seasoned pro or just starting your infusion journey, these creative ideas will inspire your next kitchen adventure. Ready to elevate your cooking? Let’s dive in!
Herb-Infused Olive Oil with Levo
Making your own herb-infused olive oil with Levo is simpler than you might think—it’s a hands-off process that rewards patience with vibrant, aromatic results perfect for elevating everyday meals. This methodical guide walks you through each step, ensuring even beginners can create a beautifully infused oil to drizzle, dip, or cook with.
Serving: About 1 cup | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– 1 cup of extra-virgin olive oil
– A couple of fresh rosemary sprigs
– A handful of fresh thyme sprigs
– 3 peeled garlic cloves
– A pinch of red pepper flakes
Instructions
1. Rinse the rosemary and thyme sprigs under cool water, then pat them completely dry with a clean kitchen towel—any moisture can cause spoilage in the oil.
2. Place the dried herbs, peeled garlic cloves, and red pepper flakes into the Levo’s herb pod or infusion chamber.
3. Pour 1 cup of extra-virgin olive oil into the Levo’s reservoir, ensuring it covers the ingredients in the pod.
4. Set the Levo to 140°F and the timer for 4 hours, which gently extracts flavors without burning the herbs.
5. Once the cycle finishes, let the oil cool in the Levo for about 30 minutes to settle.
6. Strain the infused oil through a fine-mesh sieve into a clean glass bottle, pressing lightly on the herbs to extract every drop of flavor.
7. Seal the bottle tightly and store it in a cool, dark place for up to two weeks to maintain freshness.
Gently aromatic and richly herbal, this oil boasts a smooth texture with hints of garlic and a subtle kick from the pepper flakes. Try it as a dipping sauce for crusty bread, drizzled over roasted vegetables, or whisked into vinaigrettes for an instant flavor boost.
Citrus-Infused Vodka using Levo Technology
Haven’t you ever wished you could make a bright, zesty vodka at home with minimal fuss? With a Levo machine, it’s surprisingly simple to infuse spirits with fresh citrus flavor, perfect for crafting cocktails that taste like sunshine. Let’s walk through the process step by step, so you can enjoy a homemade citrus vodka in just a few days.
Serving: 1 bottle | Pre Time: 15 minutes | Cooking Time: 72 hours
Ingredients
– A 750ml bottle of plain vodka
– A couple of large oranges
– One lemon
– A splash of simple syrup (optional, for a touch of sweetness)
Instructions
1. Wash one orange and one lemon thoroughly under cool running water to remove any dirt or wax.
2. Use a sharp knife to carefully slice the orange and lemon into thin rounds, about 1/4-inch thick, removing any seeds you see as you go—this prevents bitterness in the final infusion.
3. Place the citrus slices into the pod of your Levo machine, arranging them loosely so they don’t pack too tightly, which allows the vodka to circulate evenly around them.
4. Pour the entire 750ml bottle of vodka into the Levo’s reservoir, making sure it covers the citrus in the pod completely for full flavor extraction.
5. Set the Levo machine to infuse at 130°F for 72 hours, using the heat to gently coax out the citrus oils without cooking off the alcohol.
6. After 72 hours, carefully remove the pod with the spent citrus and discard the fruit, as it will have given up most of its flavor and color.
7. Strain the infused vodka through a fine-mesh sieve or cheesecloth into a clean glass bottle to catch any tiny pulp particles, ensuring a smooth, clear spirit.
8. If desired, stir in a splash of simple syrup to balance the citrus tartness, then seal the bottle and store it in a cool, dark place until ready to use.
Kick back and savor the vibrant, aromatic result—this vodka boasts a bright orange-lemon essence with a smooth, clean finish that’s far superior to store-bought versions. Try it in a classic screwdriver or mix it into a citrusy martini for a refreshing twist that’ll impress your guests with its homemade charm.
Levo-Enhanced Garlic Butter Spread
Gathering your ingredients for this Levo-Enhanced Garlic Butter Spread is the first step to unlocking its rich, savory flavor. It’s a simple yet transformative recipe that elevates any bread, vegetable, or protein with a methodical, hands-on approach perfect for beginners. Let’s walk through each step together to ensure perfect results every time.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup of unsalted butter, softened to room temperature
– 6 cloves of garlic, minced finely
– A couple of tablespoons of fresh parsley, chopped
– A splash of fresh lemon juice (about 1 tablespoon)
– A pinch of salt
– A dash of black pepper
Instructions
1. Place the softened butter in a medium mixing bowl.
2. Add the minced garlic to the bowl with the butter.
3. Stir the garlic and butter together until well combined.
4. Mix in the chopped parsley until evenly distributed.
5. Pour in the lemon juice and stir to incorporate.
6. Sprinkle in the salt and black pepper, then mix thoroughly.
7. Transfer the spread to a serving dish or an airtight container.
8. Refrigerate the spread for at least 30 minutes to allow the flavors to meld.
9. Remove from the refrigerator and let it sit at room temperature for 10 minutes before serving to soften slightly.
10. Spread it on toasted bread, roasted vegetables, or grilled meats as desired.
Zesty and aromatic, this spread boasts a creamy texture with a bold garlic punch balanced by the freshness of parsley and lemon. Its versatility shines when slathered on crusty baguettes or melted over steamed asparagus for an instant flavor upgrade.
Rosemary-Infused Honey from Levo
Today, let’s explore how to make Rosemary-Infused Honey from Levo—a simple yet elegant condiment that transforms ordinary honey into a fragrant, herbaceous delight perfect for drizzling over cheese, toast, or roasted vegetables. This methodical process ensures even infusion without overheating the honey, preserving its natural sweetness while melding it with rosemary’s piney aroma. Trust me, once you try it, you’ll want to keep a jar on hand for all your culinary adventures.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– A cup of raw honey (about 8 ounces)
– A couple of fresh rosemary sprigs (around 2–3, each about 4 inches long)
– A splash of water (just enough to moisten the herbs)
Instructions
1. Rinse the rosemary sprigs under cool water to remove any dirt, then pat them dry completely with a clean towel to prevent moisture from diluting the honey.
2. Gently bruise the rosemary sprigs by rolling them between your palms or lightly crushing them with the back of a spoon—this releases their essential oils for better infusion.
3. Pour the honey into a small, heatproof glass jar or container, ensuring it’s clean and dry to avoid contamination.
4. Submerge the bruised rosemary sprigs fully in the honey, pressing them down with a spoon so they’re coated evenly.
5. Seal the jar tightly and place it in a cool, dark spot like a pantry or cupboard, letting it infuse for at least 2 hours at room temperature (around 70°F). Tip: For a stronger flavor, leave it for up to 24 hours, but avoid longer periods as the rosemary can become bitter.
6. After infusing, remove the rosemary sprigs using a clean fork or spoon, discarding them to prevent over-infusion.
7. Stir the honey gently to redistribute any settled herbs, then transfer it to a clean jar if desired for storage. Tip: Store the infused honey in a sealed container at room temperature for up to a month, or refrigerate it to extend its shelf life while keeping its texture smooth.
8. Before using, check the honey’s consistency—if it crystallizes slightly, warm the jar in a bowl of hot water (not exceeding 110°F) to liquefy it without damaging the flavors. Tip: Always use a dry spoon when scooping honey to prevent mold growth.
Earthy and aromatic, this rosemary-infused honey boasts a silky texture with subtle herbal notes that complement both sweet and savory dishes. Try drizzling it over goat cheese on crackers for an appetizer, or mix it into salad dressings to add a unique depth—its versatility makes it a kitchen staple you’ll reach for again and again.
Chili-Infused Avocado Oil via Levo
Let’s demystify the process of infusing avocado oil with chili using a Levo machine—it’s simpler than you think and yields a versatile, flavorful oil perfect for drizzling, dipping, or cooking. This method ensures a consistent, controlled infusion every time, making it ideal for beginners who want to avoid the guesswork of stovetop methods. We’ll walk through each step methodically, so you can confidently create this spicy, aromatic oil at home.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 120 minutes
Ingredients
– A cup of avocado oil
– A couple of dried chili peppers, like arbol or guajillo, roughly chopped
– A pinch of salt (optional, but it helps balance the heat)
Instructions
1. Plug in your Levo machine and ensure it’s clean and dry before starting.
2. Pour the avocado oil into the Levo’s glass reservoir until it reaches the 1-cup mark on the side.
3. Place the dried chili peppers into the herb pod or infusion basket that comes with the Levo.
4. Secure the herb pod or basket into the machine above the oil reservoir, making sure it’s properly seated to avoid spills.
5. Set the Levo’s temperature to 160°F using the control panel—this low heat helps extract flavors without burning the chilies.
6. Set the infusion time to 2 hours on the machine’s timer, then press start to begin the process.
7. Monitor the machine occasionally during infusion; you should see the oil gradually turn a reddish hue as the chilies steep.
8. After 2 hours, the Levo will beep to signal completion; carefully remove the herb pod or basket using oven mitts, as it may be hot.
9. Strain the infused oil through a fine-mesh sieve or cheesecloth into a clean glass jar to remove any chili particles.
10. Let the oil cool to room temperature, about 30 minutes, before sealing the jar tightly.
11. Store the jar in a cool, dark place like a pantry; it will keep for up to a month for best flavor.
Mellow yet spicy, this chili-infused avocado oil boasts a smooth texture with a subtle kick that deepens over time. Drizzle it over grilled vegetables or use it as a base for homemade salad dressings to add a smoky, vibrant note to your meals. For a creative twist, try mixing a spoonful into mashed potatoes or brushing it on cornbread before baking—it elevates simple dishes with minimal effort.
Lavender-Infused Sugar using Levo
Oftentimes, the simplest ingredients can be transformed into something truly special with just a little patience and the right tool. Today, we’re using a Levo machine to infuse ordinary sugar with the delicate, floral essence of lavender, creating a versatile pantry staple that elevates everything from your morning coffee to weekend baking projects.
Serving: Makes about 2 cups | Pre Time: 5 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– A couple of cups of granulated white sugar
– A good handful of dried culinary lavender buds (about 1/4 cup)
Instructions
1. Measure out 2 cups of granulated white sugar and pour it directly into the herb pod of your Levo machine.
2. Take 1/4 cup of dried culinary lavender buds and sprinkle them evenly over the sugar in the pod. Tip: Gently crush the buds between your fingers first to help release their oils for a stronger infusion.
3. Securely attach the filled pod to the top of the Levo machine.
4. Place the glass decanter onto the machine’s warming plate.
5. Set your Levo machine to the “Infuse” setting at 160°F for 2 hours and 30 minutes, then press start.
6. Allow the cycle to run its full course without interruption. Tip: The machine will gently heat and circulate the oil, which in this case is the sugar itself, pulling the lavender flavor into every granule.
7. Once the cycle is complete and the machine beeps, carefully remove the glass decanter using oven mitts, as it will be hot.
8. Let the lavender-infused sugar cool in the decanter at room temperature for about 30 minutes. Tip: For the best flavor, don’t rush this cooling step, as it allows the aroma to settle.
9. After cooling, pour the infused sugar from the decanter into an airtight glass jar for storage.
Gently floral and subtly sweet, this sugar has a beautiful, soft texture that dissolves perfectly. Its flavor is fantastic stirred into hot tea, sprinkled over fresh berries, or used to rim glasses for a lavender lemonade cocktail.
Basil-Infused Balsamic Vinegar with Levo
Crafting your own infused vinegar at home might sound fancy, but with a Levo machine, it’s a surprisingly simple process that yields a versatile, flavor-packed condiment. This basil-infused balsamic vinegar is perfect for elevating salads, drizzling over roasted vegetables, or even as a unique marinade base. Let’s walk through the methodical steps to create it.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 4 hours
Ingredients
– A cup of balsamic vinegar
– A big handful of fresh basil leaves (about 1/2 cup, loosely packed)
Instructions
1. Pour 1 cup of balsamic vinegar into the Levo machine’s herb pod. Tip: For the best flavor, use a good-quality balsamic vinegar, as the infusion will concentrate its taste.
2. Place a big handful of fresh basil leaves (about 1/2 cup, loosely packed) into the Levo’s herb chamber.
3. Securely attach the lid to the Levo machine.
4. Set the Levo machine to the “Infuse” setting.
5. Program the temperature to 140°F using the machine’s controls.
6. Set the infusion time for 4 hours using the machine’s timer.
7. Press the start button to begin the infusion cycle.
8. Allow the machine to run uninterrupted for the full 4-hour duration. Tip: The Levo will maintain a consistent low temperature, which gently extracts the basil’s oils without cooking the vinegar.
9. Once the cycle completes and the machine beeps, carefully remove the lid, as steam may be present.
10. Use a fine-mesh strainer to separate the infused vinegar from the spent basil leaves. Tip: For a crystal-clear vinegar, you can line the strainer with cheesecloth to catch any fine particles.
11. Discard the used basil leaves.
12. Transfer the strained, basil-infused balsamic vinegar into a clean glass bottle or jar for storage.
Let this infused vinegar cool completely to room temperature before sealing the bottle. The final product has a rich, tangy balsamic base beautifully accented by the sweet, peppery notes of basil, with a smooth, slightly syrupy texture. Try it as a finishing drizzle over a caprese salad, whisked into a vinaigrette, or even brushed onto grilled peaches for a surprising dessert twist.
Thyme-Infused Maple Syrup in Levo
Discover how to elevate your breakfast or dessert game with this simple yet sophisticated thyme-infused maple syrup, made effortlessly in your Levo machine. This recipe transforms basic ingredients into a fragrant, herbaceous syrup that pairs beautifully with pancakes, waffles, or even drizzled over ice cream. Let’s walk through the process step-by-step to ensure perfect results every time.
Serving: About 1 cup | Pre Time: 5 minutes | Cooking Time: 4 hours
Ingredients
– 1 cup of pure maple syrup
– A couple of fresh thyme sprigs (about 4-5)
– A splash of water (about 2 tablespoons)
Instructions
1. Pour 1 cup of pure maple syrup into the herb pod of your Levo machine.
2. Place 4-5 fresh thyme sprigs into the herb pod with the maple syrup.
3. Add a splash of water (about 2 tablespoons) to the herb pod to help with infusion and prevent sticking.
4. Set your Levo machine to 160°F for 4 hours to gently infuse the thyme flavor without overheating the syrup.
5. Tip: Use fresh thyme for the best aromatic results, as dried thyme can be too intense.
6. After 4 hours, carefully remove the herb pod from the Levo machine.
7. Strain the infused syrup through a fine-mesh sieve into a clean glass jar or bottle to remove thyme leaves and stems.
8. Tip: Press gently on the thyme sprigs with a spoon to extract all the flavorful oils, but avoid mashing them to keep the syrup clear.
9. Let the syrup cool to room temperature for about 30 minutes before using or storing.
10. Seal the jar or bottle tightly and store it in the refrigerator for up to 2 weeks.
11. Tip: Label the jar with the date to keep track of freshness, as homemade syrups don’t contain preservatives.
So, this thyme-infused maple syrup boasts a silky texture with subtle herbal notes that complement the natural sweetness. Serve it warm over fluffy pancakes for a cozy breakfast, or try it chilled as a glaze for roasted vegetables like carrots or sweet potatoes to add a gourmet twist to your meals.
Sage-Infused Coconut Oil with Levo
Oftentimes, the simplest infusions create the most versatile kitchen staples. Today, we’re making a fragrant sage-infused coconut oil using the Levo machine, which gently coaxes the herb’s earthy, slightly peppery notes into the oil for a flavor base that elevates everything from roasted vegetables to morning eggs.
Serving: Makes about 1 cup | Pre Time: 5 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– A cup of refined coconut oil
– A big handful of fresh sage leaves (about 1 loosely packed cup)
Instructions
1. Measure 1 cup of refined coconut oil and pour it directly into your Levo’s glass herb pod. (Tip: Using refined coconut oil ensures a neutral base without a strong coconut flavor, letting the sage shine.)
2. Pack about 1 loosely packed cup of fresh, dry sage leaves into the Levo’s herb basin, gently pressing them down without crushing them.
3. Secure the herb basin onto the glass pod, ensuring it clicks into place over the oil.
4. Place the assembled pod into your Levo machine and close the lid securely.
5. Set the Levo to 160°F using the temperature control dial or digital interface.
6. Set the infusion timer for 2 hours and 30 minutes, then press start to begin the cycle. (Tip: This lower temperature preserves the sage’s delicate aromatic compounds better than higher heat.)
7. Allow the machine to complete its full cycle; you’ll hear a beep or see an indicator light when it’s finished.
8. Carefully remove the hot pod from the Levo using oven mitts, as the glass will be very warm.
9. Let the infused oil cool in the pod at room temperature for about 30 minutes until it’s safe to handle.
10. Strain the oil through a fine-mesh sieve into a clean, dry glass jar, pressing gently on the sage leaves with a spoon to extract all the flavorful oil. (Tip: For crystal-clear oil, line your sieve with cheesecloth to catch any fine herb particles.)
11. Discard the spent sage leaves and seal the jar tightly with a lid.
Keep this golden-hued oil in your refrigerator, where it will solidify into a soft, spreadable consistency with a beautiful herbal aroma. Its savory, woodsy flavor makes it perfect for drizzling over popcorn, whisking into vinaigrettes, or using as a fragrant fat for sautéing mushrooms.
Lemon-Infused Salt using Levo
Ready to elevate your pantry with a bright, citrusy staple? Lemon-infused salt using the Levo machine is a simple way to add gourmet flair to everyday cooking, and today I’ll walk you through each step methodically. This recipe yields a versatile seasoning that’s perfect for finishing dishes, with a process that’s surprisingly straightforward for beginners.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– 1 cup of fine sea salt
– 2 medium lemons, zested (save the juice for another use!)
– A splash of high-quality olive oil, about 1 tablespoon
Instructions
1. Pour 1 cup of fine sea salt into the Levo machine’s herb pod, ensuring it’s evenly distributed without packing it down.
2. Zest 2 medium lemons directly over the salt in the pod, using a microplane for fine zest—this maximizes flavor release.
3. Drizzle a splash of high-quality olive oil, about 1 tablespoon, over the salt and zest mixture to help bind the flavors during infusion.
4. Set the Levo machine to 100°F and the timer for 2 hours, which gently warms the mixture without cooking it, preserving the lemon’s bright notes.
5. Start the infusion cycle, checking occasionally that the temperature stays steady; if it fluctuates, adjust the settings slightly for consistency.
6. After 2 hours, turn off the machine and let the salt cool completely in the pod for about 15 minutes to prevent clumping.
7. Transfer the lemon-infused salt to an airtight jar, using a spoon to break up any clumps as you go for a smooth texture.
8. Store the jar in a cool, dark place like a pantry to maintain freshness, and it’ll be ready to use immediately.
Freshly made, this salt has a delicate, crumbly texture with vibrant lemon flecks throughout, offering a zesty punch that’s less harsh than plain salt. Try sprinkling it over grilled vegetables or rimming cocktail glasses for a tangy twist—it instantly brightens up simple meals without overpowering them.
Mint-Infused White Chocolate Sauce with Levo
Fancy a dessert sauce that’s both refreshing and indulgent? This mint-infused white chocolate sauce with Levo is your new go-to for drizzling over ice cream, dipping fruit, or even swirling into coffee. It’s surprisingly simple to make, and I’ll walk you through each step so you can nail it on your first try.
Serving: About 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– A cup of heavy cream
– A handful of fresh mint leaves (about ¼ cup packed)
– A bar of good-quality white chocolate (4 ounces), finely chopped
– A splash of vanilla extract (about 1 teaspoon)
– A pinch of salt
Instructions
1. Pour the heavy cream into a small saucepan.
2. Add the fresh mint leaves to the cream.
3. Heat the mixture over medium-low heat until it just begins to simmer, about 5 minutes, stirring occasionally to prevent scorching. Tip: Don’t let it boil vigorously, as that can cause the cream to separate.
4. Remove the saucepan from the heat and let it steep for 5 minutes to infuse the mint flavor.
5. Strain the cream through a fine-mesh sieve into a clean bowl, pressing on the mint leaves to extract all the liquid; discard the leaves.
6. Return the infused cream to the saucepan and place it over low heat.
7. Add the chopped white chocolate to the warm cream.
8. Stir constantly with a whisk until the chocolate is completely melted and the sauce is smooth, about 2-3 minutes. Tip: Keep the heat low to avoid burning the chocolate, which can make it grainy.
9. Remove the saucepan from the heat.
10. Stir in the vanilla extract and a pinch of salt until well combined. Tip: The salt enhances the sweetness and balances the mint, so don’t skip it!
11. Let the sauce cool slightly for about 5 minutes before using, or transfer it to a jar and refrigerate for later.
Cool and creamy, this sauce has a velvety texture that clings beautifully to desserts. Its flavor is a delightful blend of sweet white chocolate with a subtle, fresh mint kick—perfect for elevating simple treats like brownies or pancakes. Try it warm over a scoop of vanilla ice cream for an instant gourmet touch.
Oregano-Infused Tomato Sauce via Levo
Welcome to a kitchen adventure where we’ll transform simple ingredients into a vibrant, herb-kissed tomato sauce using the Levo oil infuser. Whether you’re new to cooking or just looking for a foolproof method, this step-by-step guide will walk you through creating a sauce that’s bursting with fresh oregano flavor, perfect for pasta, pizza, or dipping.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– A handful of fresh oregano leaves (about 1/4 cup, packed)
– A 28-ounce can of whole peeled tomatoes
– A small onion, finely chopped
– A couple of cloves of garlic, minced
– A splash of red wine (about 1/4 cup)
– A pinch of salt
Instructions
1. Pour 2 tablespoons of olive oil into the Levo infuser reservoir.
2. Add 1/4 cup of fresh oregano leaves to the herb pod, ensuring they’re loosely packed for better oil flow.
3. Set the Levo to infuse at 160°F for 2 hours, which gently extracts the oregano’s aromatic oils without burning them—tip: this low temperature preserves the herb’s bright flavor.
4. While the oil infuses, finely chop 1 small onion and mince 2 cloves of garlic.
5. Heat a large saucepan over medium heat and add the infused oregano oil once ready.
6. Sauté the chopped onion in the oil for about 5 minutes, until it turns translucent and soft.
7. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning—tip: garlic cooks quickly, so keep an eye on it to avoid bitterness.
8. Pour in a 28-ounce can of whole peeled tomatoes, crushing them with your hands or a spoon for a rustic texture.
9. Stir in 1/4 cup of red wine and a pinch of salt, then bring the mixture to a simmer.
10. Reduce the heat to low and let the sauce cook uncovered for 20 minutes, stirring occasionally—tip: simmering slowly helps the flavors meld and thickens the sauce naturally.
11. Taste and adjust seasoning if needed, then remove from heat.
Just imagine this sauce: it’s velvety with a rich tomato base, punctuated by the earthy, slightly peppery notes of oregano from the infusion. Serve it over al dente spaghetti for a classic meal, or use it as a dipping sauce for crusty bread to highlight its herbaceous depth.
Parsley-Infused Butter with Levo System
Ever wondered how to elevate your cooking with a simple, aromatic compound butter? Today, we’ll create a Parsley-Infused Butter using the Levo System, a modern infusion method that gently extracts flavor without burning. This versatile butter is perfect for spreading on bread, melting over steak, or tossing with pasta, and it’s surprisingly easy to make with just a few ingredients.
Serving: 1 cup | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– 1 cup of unsalted butter (that’s two sticks, softened at room temperature)
– A big handful of fresh parsley (about 1 cup, loosely packed and roughly chopped)
– A splash of water (just a tablespoon or so to help the infusion process)
Instructions
1. Plug in your Levo System and set it to the “Infuse” mode at 160°F, which is low enough to preserve the parsley’s delicate flavor without scorching it.
2. Place the roughly chopped parsley into the Levo’s herb pod, packing it in gently but not too tightly to allow for proper circulation.
3. Add the softened butter directly into the Levo’s main chamber, ensuring it’s evenly distributed for consistent infusion.
4. Pour a splash of water into the chamber—this helps create steam that aids in extracting the parsley’s oils more efficiently.
5. Secure the lid on the Levo System and start the infusion cycle, letting it run for exactly 2 hours; set a timer so you don’t forget, as over-infusing can make the butter bitter.
6. Once the cycle completes, carefully remove the herb pod and discard the spent parsley, which will have released all its flavor into the butter.
7. Pour the infused butter into a clean glass jar or container, using a spatula to scrape out every last bit for maximum yield.
8. Let the butter cool to room temperature for about 30 minutes, then cover and refrigerate it until firm, which usually takes another 2 hours.
9. For storage, keep the butter in the fridge for up to two weeks or freeze it for longer use; if freezing, portion it into smaller cubes for easy thawing later.
Yielding a vibrant green hue and a fresh, herbaceous aroma, this parsley-infused butter has a smooth, spreadable texture that melts beautifully on warm dishes. Try swirling it into mashed potatoes for an instant flavor boost or using it as a base for garlic bread—it’s a simple way to add a gourmet touch to everyday meals without extra fuss.
Cilantro-Infused Rice Wine Vinegar through Levo
Unlock a vibrant, herbaceous twist on a pantry staple with this simple infusion method. Using a Levo machine streamlines the process, making it accessible even for beginners who want to elevate their dressings and marinades with a fresh cilantro essence. You’ll be amazed at how this hands-off technique transforms a basic ingredient into something special.
Serving: Makes about 1 cup | Pre Time: 5 minutes | Cooking Time: 4 hours (infusion time)
Ingredients
- 1 cup of rice wine vinegar
- A big handful of fresh cilantro (about 1 loosely packed cup, stems and all)
Instructions
- Thoroughly rinse your fresh cilantro bunch under cool running water to remove any dirt.
- Gently pat the cilantro dry with a clean kitchen towel or paper towels; excess water can dilute your vinegar.
- Roughly chop the cilantro, stems included, into 1-inch pieces to maximize surface area for infusion.
- Pour exactly 1 cup of rice wine vinegar into the herb pod of your Levo machine.
- Add all the chopped cilantro directly into the vinegar-filled pod.
- Securely attach the pod to the Levo machine according to the manufacturer’s instructions.
- Set your Levo machine to the “Oil” or “Infusion” setting at 130°F for 4 hours. Tip: The lower temperature preserves the vinegar’s acidity and the cilantro’s bright, fresh flavor without cooking it.
- Start the infusion cycle and let the machine run uninterrupted for the full duration.
- Once the cycle completes, carefully remove the hot pod using oven mitts.
- Place a fine-mesh strainer over a clean, heatproof glass jar or bottle.
- Pour the entire contents of the pod through the strainer to separate the infused vinegar from the spent cilantro solids. Tip: Press gently on the cilantro with the back of a spoon to extract every last drop of flavor, but avoid mashing it, which can make the vinegar cloudy.
- Discard the strained cilantro pieces.
- Let the infused vinegar cool to room temperature in the jar, uncovered, for about 30 minutes.
- Seal the jar with a tight-fitting lid. Tip: For the best flavor, let the vinegar rest in the sealed jar in the refrigerator for 24 hours before using; this allows the flavors to meld perfectly.
- Label your jar with the contents and date.
- Store the finished cilantro-infused rice wine vinegar in the refrigerator.
So, what do you get? This infusion yields a beautifully clear vinegar with a subtle green hue and an unmistakable, fresh cilantro aroma that doesn’t overpower. The flavor is bright and tangy with a clean, herbal finish, perfect for whisking into a vibrant salad dressing, using as a quick pickle brine for vegetables, or splashing over grilled fish or tacos to add a burst of acidity and freshness.
Ginger-Infused Ghee using Levo
Oftentimes, the simplest ingredients can transform your cooking, and that’s exactly what happens with this ginger-infused ghee. Using a Levo machine makes the process foolproof, letting you infuse rich, nutty ghee with the warm, spicy kick of fresh ginger in just a few easy steps. It’s perfect for drizzling over roasted veggies, stirring into soups, or even spreading on toast for a cozy twist.
Serving: about 1 cup | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– 1 cup of ghee (that’s about 2 sticks if you’re using the packaged kind)
– A big knob of fresh ginger, roughly the size of your thumb
Instructions
1. Plug in your Levo machine and place the herb pod into the infusion chamber.
2. Peel the ginger knob using a spoon or vegetable peeler, then slice it into thin coins about 1/8-inch thick—this helps maximize surface area for better flavor extraction.
3. Add the ginger slices to the herb pod in the Levo, packing them in loosely so they don’t overcrowd.
4. Pour the ghee into the Levo’s oil reservoir, making sure it reaches the fill line marked on the machine.
5. Set the Levo to 160°F using the temperature control—this low heat prevents burning and preserves the ginger’s delicate aromatics.
6. Start the infusion cycle and let it run for 2 hours, checking occasionally to ensure the ghee is simmering gently without bubbling over.
7. Once the cycle finishes, carefully remove the herb pod and let the infused ghee cool in the reservoir for 10 minutes to settle any particles.
8. Strain the ghee through a fine-mesh sieve or cheesecloth into a clean glass jar to catch any tiny ginger bits, pressing gently on the solids to extract every drop of flavor.
9. Seal the jar and store it in the refrigerator, where it’ll keep for up to a month—the cold will solidify it slightly, making it easy to scoop.
Lusciously golden and aromatic, this ginger-infused ghee has a smooth, spreadable texture with a subtle heat that mellows as it cools. Try swirling a spoonful into morning oatmeal for a spicy kick or using it to sauté greens for an extra layer of depth in your weeknight dinners.
Conclusion
You’ve just discovered 18 creative ways to transform everyday ingredients into infused delights with your Levo. Whether you’re a seasoned pro or just starting out, these recipes offer something special for every home cook. We’d love to hear which ones become your favorites—drop a comment below and share this roundup on Pinterest to spread the inspiration!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
