Make this flavorful, aromatic basil oil with just three ingredients - fresh Italian basil, olive oil and lemon juice. Enjoy it as a salad dressing, a dip, in pasta, and so much more!
What is basil oil?
Basil oil is a simple infusion of fresh basil and olive oil used in Italian cuisine. This lighter, more streamlined version of pesto is especially popular in Italy's Liguria region where fresh basil is a staple. Cooks drizzle the aromatic oil over pasta, pizza and grilled vegetables, among other foods.
In summer, when I have lots and lots of basil growing in the garden, I love grabbing handfuls of it to add to as many of our family meals as possible. It's not just a delicious herb - it has incredible health benefits to offer. Some of my favorite ways to use fresh basil are in vegan pesto and vegan lemon pasta. But of late these fantastic recipes have been getting a lot of competition from my basil oil.
This recipe is so easy and it takes fewer than 10 minutes to make. You can make this whether you are a beginner cook or a seasoned one, and you will never run out of uses for it, I promise. I love just drizzling it on grilled eggplant or a piece of toast and gorging on those vibrant, sunshine-y flavors.
Recipe card
Basil Oil
Ingredients
- 1 cup fresh basil leaves (also called Italian basil or sweet basil)
- 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.
Notes
- Serving size is 1 tablespoon. Recipe makes approximately a cup of basil oil (unstrained). After straining volume will be slightly reduced.
Nutrition Information
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Basil oil FAQs
Basil oil, like most herb infused oils, has a very short shelf life because of botulism concerns. Use up the oil the same day or refrigerate immediately and enjoy within two to three days. Strained basil oil (using a strainer lined with cheesecloth, solids discarded) can last up to five days in the fridge.
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.
Pam Brown says
Can this basil oil be frozen, please?
Vaishali says
Yes absolutely. Thaw in fridge overnight before use.
Anonymous says
Can I freeze small amounts of the basil oil?
Vaishali says
Yes, it freezes really well!
Arlene Murphy says
Definitely will freeze a portion.thank you