Basil oil is one of those condiments that after you experience for the first time just how easy and quick it is to make, you’ll never want to not have it in your fridge at all times. Why is basil oil so good? Well, it just goes with almost everything, from salads to pasta to chicken, beef and fish. This homemade basil oil recipe takes all that flavorful goodness packed in fresh basil leaves. It imparts it all into a base neutral oil, leaving you a bright, aromatic, flavorful infused oil that’s perfect for drizzling, dipping, or mixing into your favorite recipes.
Now, I’ve tested making basil oil with neutral oils like canola and vegetable oil, and there’s absolutely nothing wrong with using these, your end result will still yield great flavor and color. However, I personally prefer using extra virgin olive oil whenever I make basil oil. Extra virgin olive oil and basil’s natural flavors pair beautifully together and do not overpower one another. The end result is also a beautifully richer, deeper green color unlike canola and vegetable oil.
Ok, enough talking. Let’s get into the recipe!
How to Make Basil Oil
For This Recipe You’ll Need:
- 2 cups fresh basil leaves, packed
- 1 cup extra virgin olive oil (or a neutral oil for a lighter taste)
- 1/2 teaspoon sea salt (optional)
Step 1: Pick Basil Leaves
Start off picking all the leaves from the stems. Stems pack a lot of flavor for other applications, but when it comes to making basil oil we only need the leaves. You can save the stems instead of getting rid of them if you like for flavoring sauces or stocks. But they don’t keep for long, so if you have no immediate use for them you can just get rid of them.
Normally, it takes about 2 whole bunches of basil leaves to make up one cup of basil leaves. So for this recipe you’ll need 3 – 4 bunches of basil.
Step 2: Blanch the Basil
Let’s quickly talk about blanching first. What is it and what does it mean? Well, it is quite simply boiling an ingredient (usually vegetables and herbs) very quickly and “shocking it” or cooling it down in ice water immediately after. Why is this important for this recipe? Because it helps preserve and even enhance the richness and vibrance of basil’s natural color. It also reduces the level of bitterness and prolongs shelf life. Even though basil oil can still be made without blanching the basil, I never, ever skip this step. And you shouldn’t either!
So, once you get some water boiling, throw in your basil leaves for 10-15 seconds, then remove them and immediately place them into a bowl with ice water until they are cooled down.
Step 3: Blend the Basil and Oil
Pat the basil leaves dry and give them a good squeeze to remove as much water as you can. It’s important to remove as much water as possible as this will dilute your oil and affect the richness of the color and flavor. Place them in a blender or food processor. Add the olive oil and blend until smooth. Strain the mixture through a fine mesh sieve. I like to also use cheesecloth if you happen to have it and place it over the fine mesh strainer to ensure all the solid bits don’t filter through. Once the oil is straining, let it sit without stirring or touching it. Let gravity do the work, this way you’ll end up with a silky smooth oil without any impurities.
Step 4: Store and Use
Pour the strained basil oil into a clean jar or bottle and store it in the refrigerator for up to one week. Done!
How to Use Basil Oil in Your Cooking
Now that you have your homemade basil oil, here are some of my favorite ways to use it:
- Drizzle over caprese salad to enhance flavor.
- Mix into pasta for a touch of fresh herby notes. Try it with a simple spaghetti aglio e olio.
- Use as a dipping oil with crusty bread or fresh focaccia.
- Brush onto grilled meats or vegetables for an aromatic finish.
- Add to soups or sauces to enhance their flavor profile, like drizzling over tomato soup or mixing into a marinara sauce.
- Drizzle basil oil over pizza right after it’s out of the oven for added flavor.
- Use it for vinaigrettes – Whisk basil oil with balsamic vinegar, mustard, salt, and pepper for a quick salad dressing.
Tips for the Best Basil Oil Recipe
- Use fresh basil for the best flavor and color.
- Blanching is key to prevent oxidation and maintain a vibrant green hue.
- Choose high-quality oil – extra virgin olive oil adds richness, while neutral oils keep the basil flavor at the forefront.
- Store properly – Keep your basil oil in an airtight container in the fridge to maintain freshness.
This easy recipe for basil oil is a must-have in any kitchen. With just a few simple steps, you’ll have a fresh, flavorful oil to enhance your favorite dishes.
Have you tried making homemade basil oil? Share your favorite ways to use it in the comments below! Follow us on our socials for more homemade recipes just like this!
