A flavorsome, aromatic basil oil to drizzle over salads, grilled vegetables and tofu steaks, or to dunk crusty bread in!
Here's a delicious, four-ingredient basil oil to enhance your enjoyment of a summer bounty of fresh basil! It takes just about 10 minutes to mix it up and you can enjoy it with nearly any dish you can imagine. I just love dunking some of my crusty sourdough bread in it, but it's wonderful on salads and grilled veggies or stirred into pasta.
Basil Oil
When I have lots of fresh basil on hand I usually run to make my vegan basil pesto. But of late that amazing pesto recipe has been getting some competition from this utterly simple and extremely delicious basil oil.
This recipe couldn't be easier--it needs just four ingredients and it takes no more than 10 minutes to make. Try it, and your family will thank you for making mealtimes even more delicious.
Why you'll love this basil oil
- It's such a tasty way to enjoy the addictive aroma of of basil. Basil is one of those herbs I really look forward to enjoying in the summer --this amazing herb is in season in the United States between June and September. Dried basil, albeit still delicious, simply doesn't have that oomph and aroma. There are so many things you can add basil to, and this basil infused oil does that job just as well but with a nice, sophisticated touch.
- It's so easy to make, needing just 10 minutes and four ingredients. Making basil oil is so easy that anyone can do it, no skill needed.
- Everyone will love it, from kids to adults. It's savory and delicious and so versatile.
Ingredients for basil oil
- 1 cup tightly packed fresh basil leaves
- 1 cup extra virgin olive oil
- Juice of 1 lemon (about 3 tablespoons)
- 1 teaspoon salt (sea salt, pink salt or kosher salt are all great choices).
- ½ to 1 teaspoon ground black pepper
How to make basil oil
- Boil water in a saucepan. Add the basil leaves and blanch 30 seconds.
- Quickly remove the basil leaves to an ice bath--a bowl of ice water.
- Pat the basil leaves thoroughly dry using paper towels.
- Place the basil in a blender with the extra virgin olive oil, salt, lemon juice and ground black pepper.
- Blend until smooth.
- You can serve the basil oil as is, or put it through a cheesecloth-lined strainer to get a clear green oil.
Frequently asked questions
You can. You probably won't get the same fresh flavor, but it will be delicious. Use 2 tablespoon dried basil for a cup of olive oil.
Yes, you can make an oil with other summer herbs like parsley or mint. Use the same instructions as the basil oil for cooking and storage.
You can use this as a condiment in nearly any dish you make. Drizzle it on a tofu or tempeh steak, mix it into pasta as a simple sauce, or--best of all--use it to dunk a hunk of crusty bread into.
More yummy recipes with basil you might like
Basil Oil
Ingredients
- 1 cup fresh basil leaves (tightly packed)
- 1 cup extra virgin olive oil
- 3 tablespoon lemon juice (1 lemon approx)
- ½ to 1 teaspoon ground black pepper (or use red pepper flakes)
- 1 teaspoon salt
Instructions
- Boil water in a saucepan. Add the basil leaves and blanch 30 seconds.
- Quickly remove the basil leaves to an ice bath--a bowl of ice-cold water.
- Pat the basil leaves thoroughly dry using paper towels.
- Place the basil in a blender with the extra virgin olive oil, salt, lemon juice and ground black pepper. Blend until smooth.
- You can serve the basil oil as is, or put it through a cheesecloth-lined strainer to get a clear green oil.
Recipe notes
- Serving size is 1 tablespoon. Recipe makes approximately a cup of basil oil (unstrained). After straining volume will be slightly reduced.
- Basil oil, like most herb oils, has a very short shelf life because of botulism concerns. Use up the oil the same day or refrigerate and enjoy within 2-3 days.
- Make sure the basil is as dry as possible before blending.
- Drizzle the basil oil over pasta, grilled or steamed veggies, salads and vegan steaks, or use it to dunk crusty bread.
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