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.
More green sauces you'll love!
We have a lot of flavorful green sauces on the blog…here are just a few!
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.
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Basil Oil Recipe
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 2/3 cup 1x
- Category: sauces
- Method: blended
- Cuisine: American
- Diet: Vegan
Description
You’ll find a multitude of uses for Basil Oil! Made with the simplest of ingredients; fresh basil, garlic, olive oil, lemon, salt, and pepper, in just a few minutes, you’ll have a flavorful condiment to elevate dishes you are already making. Vegan, nut-free, gluten-free.
Ingredients
Instructions
- 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.
Notes
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.
Nutrition
- 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
How long will this recipe keep for?
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.:)
Delicious. I did not add the parmesan to this original batch.I will be making it again today!
Great to hear Jill!
Fantastic recipe. Quick, easy, simple, and delicious. Go with two garlic cloves, 1/2 tsp black pepper, 1 tsp kosher salt.
Glad you enjoyed Nathan!
Basil season is finally here! I find this basil oil condiment to have more practical uses than pesto, (which I’ll still make this summer), but the addition of lemon juice here brightens not only the color but the flavor, and the chili flakes give it just enough zing!
Making a family fan favorite grilled pizza this weekend with charred broccolini, caramelized red onion, crispy rendered pancetta, roasted garlic and creamy burrata. I’ll top it with a balsamic glaze drizzle and swirls of this pretty oil – I fully expect applause lol. Thanks Sylvia for making us look like rock stars in the kitchen!
Awesome Terri, we’ve been grilling pizza too- this is perfect for that!
Everyone who loves to cook should always have some herbal oils in their fridge! It’s the finishing touch that elevates flavors and makes every meal special. I’ve made your leek oil too and we had that atop homemade soups, swirling around in all its bright green sendor all winter long!
I love that this basil oil comes together so easily. I’m planning on making a couple of jars as hostess gifts for when we’re invited to summer gatherings and I’ll also freeze a few in some ice cube trays (good tip to drizzle olive oil on top to help preserve some green). This way come fall and winter I can just pull a few cubes out whenever I need a taste of summer again! Thanks as usual Sylvia!
Ihanks Terri- I agree, it would make a sweet gift and I love pulling out a bit of summer from the freezer, in the midst of winter.
Why not use a 2 cup, measuring cut and an immersion blender. Some immersion blenders come with a narrow container that works great.
Yes, that should work, give it a go!