- 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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