Why You’ll Love This Recipe
I love this recipe because it only requires a couple of simple ingredients while delivering incredible flavor. I can make it in just a short amount of time, and it instantly elevates many dishes. The vibrant green color makes every plate look more appealing, and I appreciate how versatile it is for dipping, drizzling, or finishing my favorite recipes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1½ cups fresh basil leaves, lightly packed
- 1 cup extra virgin olive oil
- Pinch of salt (optional)
Directions
- I rinse the basil leaves thoroughly and pat them completely dry with paper towels.
- I add the basil leaves and olive oil to a blender or food processor.
- I blend the mixture until the basil is finely incorporated and the oil turns bright green.
- I gently heat the mixture in a small saucepan until it reaches about 165°F (74°C). This helps improve safety and preserve the flavor.
- I remove the pan from the heat and let the oil cool completely.
- I strain the oil through a fine-mesh sieve or cheesecloth into a clean glass jar or bottle.
- I store the basil oil in the refrigerator until I am ready to use it.
Servings and Timing
- Servings: 16 tablespoons
- Prep Time: 15 minutes
- Cook Time: 3–4 minutes
- Cooling Time: 1 hour
- Total Time: About 1 hour 20 minutes
Variations
- I use grapeseed oil instead of olive oil for a more neutral flavor.
- I blend in a small garlic clove for extra richness.
- I mix basil with parsley, dill, or chives for a unique herb oil.
- I add a pinch of crushed red pepper flakes when I want a little heat.
- I stir in a squeeze of lemon juice just before serving for extra freshness.
Storage/Reheating
I store the basil oil in an airtight container in the refrigerator. It keeps best for up to 1 week when made with fresh herbs, although some heated and properly strained versions may last longer depending on the preparation method. I always use clean utensils to avoid contamination. If the oil solidifies in the refrigerator, I simply let it sit at room temperature for a few minutes before using it. I never reheat the entire batch; instead, I only warm the amount I need. (Ricardo)
FAQs
How do I keep basil oil bright green?
I blanch the basil briefly or heat the blended oil gently before straining it, which helps preserve its vibrant green color.
Can I use dried basil instead of fresh basil?
I prefer fresh basil because it provides a brighter flavor, fresher aroma, and beautiful green color that dried basil cannot match.
What dishes can I use basil oil on?
I drizzle it over pasta, pizza, grilled vegetables, soups, sandwiches, salads, fresh mozzarella, and crusty bread.
Can I freeze basil oil?
Yes. I freeze it in ice cube trays when I want to keep it for a longer period, then thaw only the amount I need.
Do I need to strain the oil?
I usually strain it for a smooth, clear oil, but I sometimes leave a little basil pulp when I want a more rustic texture.
Conclusion
I enjoy making basil oil because it is quick, flavorful, and incredibly versatile. With just a few fresh ingredients, I create a vibrant finishing oil that adds freshness and elegance to countless dishes. Whether I drizzle it over pasta, serve it with bread, or finish a salad, this homemade basil oil always brings fresh garden flavor to the table.
