Basil oil is extra virgin olive oil that packs a punch of fresh flavors. This vibrant green basil-infused oil adds a hint of fresh basil taste without overpowering. Drizzle it on toast, salad, soups, fish, meat, vegetables, eggs, grilled bread,..on everything!
That time of the year with bountiful basil, make the best use to make basil walnut pesto and use it in pesto gnocchi, chicken pesto pasta, and pesto eggs.
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Why does this recipe work?
- Best way to use bountiful basil this summer.
- Basil-infused oil adds fresh and vibrant flavors to a dish and elevates the flavor. Use it to drizzle on scrambled eggs, watermelon gazpacho, strawberry gazpacho,
- It’s super simple to make.
- Only 3 ingredients needed.
Ingredients
- Basil – use fresh basil leaves. Sweet Italian basil is best. If you choose to use other varieties of basil such as Thai basil, purple basil or lemon basil the taste of infused oil will vary.
- Extra virgin olive oil – use good quality EVOO. You can substitute EVOO with grape seed oil if you are a fan of its flavor and taste.
- Salt – a little seasoning of salt elevates the taste of this basil oil.
Variations
You can add more flavor to basil oil with more flavor ingredients such as
- one clove of garlic,
- ¼ teaspoon of red chili flakes,
- and a pinch of ground pepper.
How to make basil oil
There are two ways to make basil oil.
Method 1:
- Pick fresh basil. I choose sweet Italian basil. Rinse to remove any dirt.
- Bring a pot of water to boil.
- Add clean basil leaves to the pot of boiling water.
- Blanch for 20 seconds. Note: if blanched for longer basil will loose it’s vibrant green color and turn black.
- Immediately drain it from boiling water and shock it in ice water bath to stop cooking process.
- Let it sit in water bath for a minute or two.
- Drain it from ice water bath.
- Place it on kitchen towel to remove some of the excess liquid. Note: do NOT press basil leaves on kitchen towel to dry. It will loose some of it’s flavors. Let is simply sit on kitchen towel for couple of minutes.
- Into a blender add blanched basil leaves, extra virgin olive oil, pinch of kosher salt.
- Blend until it turns into smooth puree.
- That’s it. Basil oil is ready. You can use it as it is in the rustic form to be drizzled salads, eggs and soups.
- Or pass the oil through a strainer lined with muslin cloth.
- Do not push the pulp, let it naturally drain infused oil from the basil.
- Once all oil is extract through muslin cloth, you’ll get clean basil oil.
- Drizzle on salads, grilled bread, vegetables, soups, eggs, just about everything.
- Transfer to clean, dry, sterilized air tight container and store in fridge for up to 2 days.
Method 2:
- Rinse basil leaves to get rid of dirt.
- Blend along with EVOO, pinch of salt until smooth.
- Heat a small skillet on medium low flame.
- Pour basil oil into the skillet and heat for 2 to 3 minutes stirring constantly.
- Do NOT let it boil You want to simply heat it up.
- Strain basil oil through muslin cloth.
- Do not push the pulp, let it naturally drain infused oil from the basil.
- Transfer to clean, dry, sterilized air tight container and store in fridge for up to 2 days.
FAQS
If you use other variety of basil such as Sweet Thai basil or purple basil or lemon basil the taste of infused oil will vary.
Sweet Thai basil has a spicier taste than regular sweet Italian basil
Lemon basil will have hints of tart or lemony flavor/taste to it
Purple basil also has a slight kick to it.
Basil oil is best with premium quality extra virgin olive oil. Highly recommend you use EVOO.
If you like the flavor of grapeseed oil, you can use that.
You can add extra flavor by adding garlic or chili flakes or ground pepper.
If basil is cooked for longer it will turn dark.
If you followed the blanching method, remember to blanch basil leaves only for 20 seconds. Blanching it further will cook basil leaves and it will turn black.
If you don’t use basil infused oil immediately, store in clean, dry, sterilized air tight container and store in fridge for up to 2 days.
Never store herb infused oil at room temperature.
If you store herb oil for longer, harmful bacteria will begin to grow inside it. Throw away the oil if you haven’t used it in 2 days to avoid a fatal form of food poisoning called botulism!
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📋Fresh Basil Oil (Basil Infused Herb Oil)
Ingredients
- 2 cups fresh basil leaves
- 1 cup extra virgin olive oil
- Pinch of salt
Instructions
- Pick fresh basil. I choose sweet Italian basil. Rinse to remove any dirt.
- Bring a pot of water to boil.
- Add clean basil leaves to the pot of boiling water.
- Blanch for 20 seconds.Note: if blanched for longer basil will loose it’s vibrant green color and turn dark.
- Immediately drain it from boiling water and shock it in ice water bath to stop cooking process.
- Let it sit in water bath for a minute or two.
- Drain it from ice water bath.
- Place it on kitchen towel to remove some of the excess liquid.Note: do NOT press basil leaves on kitchen towel to dry. It will loose some of it’s flavors. Let is simply sit on kitchen towel for couple of minutes.
- Into a blender add blanched basil leaves, extra virgin olive oil, pinch of kosher salt.
- Blend until it turns into smooth puree.
- That’s it. Basil oil is ready. You can use it as it is in the rustic form to be drizzled salads, eggs and soups.
- Or pass the oil through a strainer lined with muslin cloth.
- Do not push the pulp, let it naturally drain infused oil from the basil.
- Once all oil is extract through muslin cloth, you’ll get clean basil oil.
- Drizzle on salads, grilled bread, vegetables, soups, eggs, just about everything.
- Transfer to clean, dry, sterilized air tight container and store in fridge for up to 2 days.Throw away the oil if you haven’t used it in 2 days to avoid a fatal form of food poisoning called botulism!
Video
Notes
- If you don’t use basil infused oil immediately, store in clean, dry, sterilized air tight container and store in fridge for up to 2 days.
- Never store herb infused oil at room temperature.
- If you store herb oil for longer, harmful bacteria will begin to grow inside it. Throw away the oil if you haven’t used it in 2 days to avoid a fatal form of food poisoning called botulism!
- Cooking time mentioned includes time to get a pot of water to boil and blanch the leaves.
Comments & Reviews
Cindy Shina says
So easy, and yet wonderful flavor! Will be making this again. Thanks for the great recipe.
Jyothi Rajesh says
I’m glad you liked the recipe! Thank you
CJ Plourde says
Excellent recipe!! Thanks for sharing!! I had looked at other recipes and in one a “blanche” technique had the cook boiling the leaves for 5 minutes, and clearly that is not blanching. The flavours are Incredible and your recipe was easy to follow.
Jyothi Rajesh says
Glad you tried and liked the recipe