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You’ll find many uses for Basil Oil! Made with the simplest of ingredients, in just a few minutes, you’ll have a flavorful condiment to elevate dishes you are already making.
When the sweet ache of being alive, lodged between who you are and who you will be, is awakened, befriend this moment. It will guide you. Its sweetness is what holds you. Its ache is what moves you on.Mark Nepo
Basil oil is one of those things that makes everything better. Drizzle it over avocado toast, or swirl it into soup, or top it over anything you want to add a pop of color and punch of flavor. It’s vegan and nut-free, unlike pesto.
In the olden days (our catering days) we would make a more complicated version of this which I’ll share in the recipe notes, but these days, out of laziness, I’ll just throw everything in the food processor and blend. Easy Peasy. I usually make a double batch to use on different things- like this week I’ve used it on our Grilled Broccolini with Buratta, and our Caprese Salad. It would also be good on baked eggs, caprese sandwiches, or even over halibut. A five-minute recipe with a huge payoff!
Ingredients in Basil Oil
- Basil- well obviously, but if I’m low on basil, in a pinch I’ll supplement with flat-leaf parsley.
- Extra Virgin olive oil – Use one that is not overly bitter, which, if you are sensitive to bitter, can throw off the flavor for you.
- Fresh Garlic Clove– adds a little punch of flavor.
- Lemon Juice– a hint of acidity is nice here, plus I feel like it helps keep it vibrant green.
- Salt, Pepper and optional chili flakes.
How to make Basil Oil
Place the basil, olive oil, and garlic in a food processor or blender, pulse until blended but not overly smooth. Add a squeeze of lemon juice, a generous pinch of salt and pepper, and chili flakes if you like. Pulse again.
Storing your Basil Oil
Store Basil Oil in a sealed jar in the fridge. Basil oil will keep up to 1 week in the fridge or can be frozen. If freezing, pour a thin layer of lemon juice or olive oil over it to keep the basil oil vibrant green.
Ways to use Basil Oil
- Toss into salads- grain salads, bean salads, pasta salads!
- Drizzle over baked eggs or avocado toast.
- Elevate a Caprese Salad, Caprese Sandwich or Caprese
- Drizzle over roasted veggies or grilled beets or Grilled Broccolini and it’s nice with fish and scallops.
- Swirl into soups or risotto.
You can also use it as a foundation for grilled veggies, fish or meat, or even Caprese salad, placing ingredients over the top.
On the homefront: It’s been a while since I’ve checked in. We are here in Spokane for the summer and in a happy little groove. I’ve enjoyed working in the yard, weeding and planting herbs, and having my hands in the dirt. It feels so good. Whenever life feels overwhelming, this always calms & grounds me. Our puppy Lumi has grown into a full-size dog. He’s such a sweetheart but can be so obstinate at times. It’s such an eye-opener when your pets/kids begin to take on your qualities, isn’t it? We have a skunk mama living under our shed, which Lumi discovered a few nights ago, just as I was going to bed. That was fun. 😉
Whip up some basil oil and please share how you use it- we always love hearing about your creations- xo.Print
- Place all ingredients in a food processor and pulse until blended. Alternatively, you can pulse this in a blender, but it’s such a small amount it may be hard to get the blender going- so if using the blender, I usually make a double batch.
- Taste and adjust salt, pepper and lemon to taste. Add chili flakes if you like.
- Store in a sealed jar in the fridge for up to a week. Or freeze with a thin layer of olive oil or lemon juice over the top, to prevent the color from turning.
For a clear basil-infused oil ( vibrant green) blanch basil leaves in salted boiling water for 30 seconds, cool under cold water, pat dry. Blend with just the oil, pulsing, but not too smooth. Let this sit for a few hours or overnight fo best color, then strain, removing all the solids. You will have a clear emerald green oil that you can season with salt and little lemon juice.
- Serving Size: 1 tablespoon
- Calories: 102
- Sugar: 0.6 g
- Sodium: 59.4 mg
- Fat: 11.3 g
- Saturated Fat: 1.6 g
- Carbohydrates: 1.9 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 0 mg
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