Basil Oil

August 16, 2021  •  Condiments,

I adore basil. I love it in pasta dishes, I love to make ice cream with it, and I love to make pesto. But making basil oil might be one of my favorite things to do with all of that harvest. It has a bright basil flavor that’s lighter than pesto, and there are no competing flavors like cheese or nuts. You can drizzle it on just about anything: chicken, fish, rice, pasta, appetizers, eggs, and more. It doesn’t last long because of the fresh basil so just make a bottle or two and share with your friends.

Basil Oil
Prep time
Cook time
Total time
Recipe type: Condiment
Serves: 3 cups
  • 2 cups packed fresh basil leaves
  • 3 cups extra virgin olive oil
  • 1 teaspoon sea salt
  1. Combine the basil, oil, and salt in a very strong blender and blend on the highest setting until the basil is completely pureed into the oil, about 2 minutes.
  2. Strain the basil oil through a fine mesh strainer, pressing down on the basil solids with a spatula to extract the oil. You can either discard the solids or freeze them to add to soups or sauces later.
  3. Bottle the basil oil in clean, sterilized bottles or jars and store in the refrigerator for up to 3 weeks. Bring to room temperature for 20 minutes before using as it will be too thick to pour.


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