Basil Oil So Good Youll Want to Drink It
Table of Contents
Recipe Introduction
Quick Hook
Basil Oil Recipe SO good honest question, would you drink it straight? I ask because it’s bright, herbaceous, and grassy.
It smells like a summer garden, and it wakes up simple food.
I once drizzled a spoon on warm bread. Oh my gosh, life changed. This basil infused oil tastes fresh and rounded.
Brief Overview
This oil comes from Mediterranean and Italian roots. Think pesto oil and Caprese Salad vibes.
Difficulty is easy. Total time is about 27 minutes, with active prep of 15 minutes and a quick blanch. Yield is about 1 cup (240 ml).
Use one tablespoon per serving as a finishing oil.
Technique is simple: blanch and ice bath basil, dry, blend, strain. That short blanch keeps the color chartreuse and the flavor clean.
Main Benefits
Top health win: mostly monounsaturated fat. A tablespoon is about 120 kcal. Basil also brings vitamin K and antioxidants.
Perfect for summer dinners, picnic salads, and as an Olive Oil Dip for crusty bread. It’s brilliant on grilled fish, pasta, and Caprese Salad.
What makes this special is the blanch and ice bath basil trick. It locks in color and stops that cooked taste.
Straining gives a silky finish, unlike chunky pesto oil. Add a Basil Sprig as a garnish for extra swagger.
Honestly, drying the leaves was my toughest hurdle. I learned to spin then pat. Water dulls color and makes oil soggy. Trust me, that step matters.
Food safety matters too. Always refrigerate immediately and use within 5 7 days . For longer storage, freeze in ice cube trays. That’s your basil oil storage safety tip.
This herb infused oil recipe is flexible. Use neutral oil for bright color or extra virgin olive oil for richness. Want garlic? Add one clove. Want heat? Toss in chili flakes.
Next up: ingredients and exact measures. Let’s move on to the list.
Main Ingredients
This is my no-fuss list. Use fresh basil leaves, packed: 2 cups (about 60 g) . Oil: 1 cup (240 ml) .
Kosher salt: 1/4 teaspoon (1.5 g) . Ice water for the shock bath: about 2 cups . Optional garlic: 1 clove (3 g) .
Optional lemon juice: 1 teaspoon (5 ml) .
Look for young, bright leaves. Skip brown edges and big stems. A single Basil Sprig should be vivid and glossy.
For color, use a neutral oil. For richer taste, pick extra virgin olive oil. I learned that the hard way. I once skipped drying.
The oil went dull. Lesson learned.
This formula makes about 1 cup (240 ml) . It’s perfect for an Olive Oil Dip or a drizzle for Caprese Salad .
People call it basil infused oil , Basil Olive Oil , or pesto oil . Oh my gosh, it really is a Basil Oil Recipe SO good.
Seasoning Notes
Essential spice combos are simple. Salt plus lemon rocks. Garlic lifts the oil. Chili flakes add heat. Try 1 small clove of garlic for a garlicky kick.
Aromatics like lemon zest and fresh cracked pepper improve brightness. Add a splash of lemon juice to help color stay vivid.
Want options? Use baby spinach (2 cups) plus 1 cup basil if you lack basil. Swap grapeseed for light olive oil.
Parsley gives a fresh twist.
Quick substitutions: no grapeseed oil? Use light olive oil or avocado oil. No basil? Use flat leaf parsley. Want a thicker sauce? Add 2 tablespoons toasted pine nuts and 2 tablespoons grated Parmesan to make pesto.
Equipment Needed
Small saucepan to boil water. Large bowl for the ice bath. Use a slotted spoon or spider to move leaves.
Blender or food processor to puree. Fine mesh strainer, chinois, or cheesecloth to strain. Paper towels or salad spinner to dry the basil.
Household alternatives work. Use a mason jar and immersion blender if needed. A clean dish towel can replace cheesecloth. A slotted spoon can replace a spider.
Storage tip and safety: refrigerate immediately and use within 5 7 days . Remember blanch and ice bath basil to lock color.
A freezer tray makes long term cubes. Trust me, you’ll want this oil on everything.
Cooking Method
Fun fact: chefs blanch herbs to lock color and flavor. It works every time. Try it and you’ll see.
Prep Steps
Get your mise en place ready. Strip leaves from a Basil Sprig . Measure 2 cups (60 g) of basil. Set out 1 cup (240 ml) oil and 1/4 tsp salt.
Save time by prepping an ice bath first. Boil water while you trim leaves. Use a salad spinner to dry fast. Paper towels work too.
Safety first. Refrigerate immediately after bottling. Homemade herb oils need care. Follow basil oil storage safety and use within 5 7 days .
step-by-step Process
- Bring a small pot to a rolling boil at 100° C ( 212° F) .
- Submerge basil leaves for 5 8 seconds . Watch them wilt and brighten.
- Shock in an ice bath. Drain and dry thoroughly. No excess water.
- Blend basil, oil, and salt. Pulse, then blend 15 30 seconds until smooth. Aim for a glossy, bright green.
- Strain through cheesecloth for a clear oil. Press to extract every drop.
- Bottle and chill immediately. Smell should be fresh and grassy.
Visual cues: leaves should turn vivid chartreuse after blanch. The blended mixture should look slick and uniform. If it smells cooked, you overdid the blanch.
Pro Tips
Use a neutral oil for the brightest color. Choose extra virgin olive oil for richer taste. I pick grapeseed when I want a clear finish for an Olive Oil Dip.
Avoid common mistakes. Don’t skip the dry step. Don’t store at room temperature. Don’t over blend; heat dulls flavor.
make-ahead option: freeze in ice cube trays. Pop cubes into sauces later. This basil infused oil works wonders on Caprese Salad.
It also doubles as pesto oil or a punchy Basil Olive Oil drizzle.
Honestly, I once ruined a batch by leaving leaves wet. Lesson learned. Now I always blanch and ice bath basil.
Try this Basil Oil Recipe SO good and tell me how you used it. I’ll bet a spoonful will transform your next Caprese Salad or crusty bread Olive Oil Dip.
Recipe Notes
Oh my gosh, this Basil Oil Recipe SO good actually changed my weeknight life. I made a jar and used it on everything.
A single basil sprig can transform a dull plate. Fun stat: one tablespoon is about 120 calories, mostly healthy fats.
Serving Suggestions
Drizzle the bright green basil oil over a classic Caprese Salad . It turns a basic tomato mozzarella plate into restaurant level food.
Use it as an Olive Oil Dip for crusty bread. Add flaky sea salt and a grind of pepper. Stir a tablespoon through hot pasta for a five minute sauce.
Brush on grilled fish or chicken as a finishing oil. I once spooned a little on roasted peaches life changing.
Storage Tips
Drying the basil properly is everything. After you blanch and ice bath basil, pat leaves very dry. Then blend and strain.
For safety, refrigerate immediately and use within 5 7 days . If you want longer life, freeze in ice-cube trays. Freeze solid, then bag cubes for up to 3 months .
Thaw a cube in a warm pan or at room temperature. Don’t bring it to a full boil. Gentle warming keeps the flavor intact and prevents bitterness.
Remember basil oil storage safety: homemade herb oils must be cold stored.
Variations
Vegan? This is already plant based. Want low-FODMAP? Skip garlic and add lemon zest. Swap basil for summer mint or flat leaf parsley for a different herb profile.
For pesto oil, add toasted pine nuts and Parmesan then skip the straining. Seasonal swap idea: use roasted tomatoes in late summer for a bright basil olive oil with a tomato note.
Nutrition Basics
Per tablespoon: about 120 kcal and 14 g fat. Most fat is monounsaturated if you use olive oil. Basil brings vitamin K and antioxidants.
It’s simple fuel that adds flavor without sugar or carbs.
I’m telling you, once you master the blanch, shock, dry, blend, strain rhythm, you’ll keep a jar in the fridge. Go make some basil infused oil and toast to easy, bright food.
Frequently Asked Questions
What is basil oil and is this recipe hard for a beginner?
Basil oil is a bright, herb infused oil made by blanching basil, shocking it in ice water, and pureeing with oil before straining for a clear finish. The technique is easy blanch, dry, blend, and strain and takes about 25 30 minutes of hands-on time, so it’s beginner friendly with only a little attention to drying the leaves and safe storage.
Follow the timing cues (5 8 seconds in boiling water, immediate ice bath, very dry leaves) and you'll be fine.
Why is the Basil Oil Recipe SO good what makes this method better than just blending raw basil?
The blanch + ice bath method preserves a vivid chartreuse color and keeps the flavor clean rather than "cooked" or bitter, which you often get from blending raw, bruised leaves. Straining removes leaf particulates that can darken and make the oil bitter over time, resulting in a silky, bright finishing oil that’s great for drizzling on salads or pasta.
It’s the small steps brief blanching, thorough drying, and good straining that make it stand out.
How should I store basil oil and how long will it keep safely?
Always refrigerate homemade basil oil immediately and use within 5 7 days to minimise food safety risks; if you add raw garlic, treat it as more perishable (3 4 days). For longer storage, freeze the oil in ice-cube trays and transfer the solid cubes to a sealed bag frozen basil oil keeps well for about 3 months.
If the oil smells off, becomes cloudy after refrigeration, or shows visible spoilage, discard it.
Which oil should I use extra virgin olive oil or a neutral oil and what about calories?
Use a neutral oil (grapeseed or light olive oil) for the brightest colour and pure basil flavour, or extra virgin olive oil if you want a richer, peppery note; both work fine depending on your taste.
Nutritionally, most calories come from the oil expect about 120 kcal and ~14 g fat per tablespoon (15 ml), so keep portioning in mind if you’re watching calories. Substituting avocado oil or light olive oil changes the fat profile but not the basic technique.
What are easy ways to use basil oil and what variations should I try?
Drizzle basil oil over burrata, sliced tomatoes, grilled fish or a Sunday roast, toss with hot pasta and grated Parmesan for a quick sauce, or serve as a dipping oil for crusty bread with a sprinkle of flaky sea salt.
Popular variations include garlic basil oil (add one small clove and use quickly), lemon basil oil (a teaspoon of lemon juice for brightness), and chili basil oil (red pepper flakes or a small fresh chilli for heat). For a pesto style spread, add toasted nuts and Parmesan instead of straining.
My basil oil turned brown, cloudy, or bitter what went wrong and how do I fix it?
Browning or dull colour usually means the basil was overcooked or not dried well before blending, and cloudiness often comes from leaf particles or trapped water; be strict about the 5 8 second blanch and pat or spin the leaves until bone dry.
Bitterness can come from blending for too long or using older, bruised leaves pulse then blend briefly and strain twice for a cleaner taste. To prevent future problems, use young bright leaves, a neutral oil for colour, and sterilised bottles for storage.
Basil Oil So Good Youll Want To Drink It
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 120 kcal |
|---|---|
| Protein | 0.1 g |
| Fat | 14 g |
| Carbs | 0 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 25-60 mg |