Homemade Basil Oil is a simple way to capture the bright, fresh flavor of basil and enjoy it for weeks. With just a few ingredients and a quick blanching step, you can make a beautifully green oil perfect for drizzling over pizza, topping fish, enhancing soups, or mixing into salad dressings. It’s a kitchen staple you’ll love having on hand.
Why You Will Love This Homemade Basil Oil Recipe
- Fresh basil flavor: Homemade basil oil captures the pure, vibrant taste of fresh basil leaves in every spoonful.
- Versatile condiment: Use this basil oil for pizza, pasta, grilled fish, roasted vegetables, soups, salads, and so much more.
- Quick and Easy recipe: Simple steps and just three ingredients make this one of the easiest infused oils to prepare.
- Beautiful green basil oil: Blanching the basil ensures a bright, vibrant green color that looks stunning on any dish.
- Make-ahead friendly: Store homemade basil oil in the fridge and enjoy the taste of summer basil for up to two weeks.
- Perfect finishing oil: Drizzle basil oil over caprese salads, artisan breads, or grilled meats to elevate flavor.
- Great way to preserve fresh basil: Turn extra basil leaves into a flavorful oil that enhances many dishes.
Ingredient Substitutions
- Fresh basil: This recipe works best with fresh basil, but you can substitute with other tender herbs like parsley, cilantro, or mint for a different flavor profile.
- Olive oil: Use high-quality extra-virgin olive oil for maximum flavor, or swap with avocado oil or grapeseed oil for a more neutral taste.
How to Make Homemade Basil Oil
- Bring a pot of water to a hard simmer. Prepare an ice bath by filling a large bowl with ice water.
- Add basil leaves to the boiling water and blanch for 15-20 seconds.
- Immediately transfer the blanched basil to the ice bath to stop the cooking and preserve the green color.
- Carefully, pat the basil leaves completely dry with paper towels.
- In a blender, food processor, or using an immersion blender, combine the blanched basil leaves, olive oil, and a pinch of salt. Blend until smooth.
- Strain the basil oil through a fine mesh strainer or cheesecloth into a bowl or jar. For an even smoother texture, strain a second time.
- Transfer the basil oil to a clean, airtight container and store in the refrigerator.
Frequently Asked Questions
- Can I use dried basil to make basil oil? No — dried basil won’t give you the vibrant green color or fresh flavor this recipe delivers. Always use fresh basil leaves.
- Why do I need to blanch the basil? Blanching preserves the bright green color and helps stop enzymatic browning, ensuring a beautiful, flavorful oil.
- Can I freeze basil oil? Yes! You can pour the basil oil into ice cube trays, freeze, then transfer the cubes to a freezer-safe bag for longer storage.
- What type of olive oil should I use? Use a good-quality extra-virgin olive oil for the most flavorful results. If you prefer a lighter flavor, use light olive oil.
- What else can I add to the basil oil? You can customize your basil oil with other flavors! Keep in mind that adding ingredients like garlic or cheese may reduce the shelf life of the oil. For best results, add these flavors right before serving. Consider blending in:
- A few cloves of garlic for a more savory kick.
- A squeeze of lemon juice or a little lemon zest for brightness.
- A handful of other fresh herbs like parsley, cilantro, or mint.
- A small amount of grated Parmesan for a richer, cheese-infused flavor (use immediately, do not store with cheese added).
- A pinch of crushed red pepper flakes for a subtle heat.
Homemade Basil Oil
- Total Time: 5 minutes
- Yield: 12 servings 1x
Description
Homemade Basil Oil is a simple way to capture the bright, fresh flavor of basil and enjoy it for weeks. With just a few ingredients and a quick blanching step, you can make a beautifully green oil perfect for drizzling over pizza, topping fish, enhancing soups, or mixing into salad dressings. It’s a kitchen staple you’ll love having on hand.
Ingredients
- 1 1/2 cups fresh basil leaves
- 3/4 cup olive oil (extra-virgin recommended, but light olive oil works too)
- Pinch of salt
Instructions
- Bring a pot of water to a hard simmer. Prepare an ice bath by filling a large bowl with ice water.
- Add basil leaves to the boiling water and blanch for 15-20 seconds.
- Immediately transfer the blanched basil to the ice bath to stop the cooking and preserve the green color.
- Carefully, pat the basil leaves completely dry with paper towels.
- In a blender, food processor, or using an immersion blender, combine the blanched basil leaves, olive oil, and a pinch of salt. Blend until smooth.
- Strain the basil oil through a fine mesh strainer or cheesecloth into a bowl or jar. For an even smoother texture, strain a second time.
- Transfer the basil oil to a clean, airtight container and store in the refrigerator.
Notes
- Blanching the basil is key to keeping the oil a bright, vibrant green.
- Alternatively, you can place the basil in a bowl and cover with hot water for 15-20 seconds.
- Dry the basil thoroughly after the ice bath to avoid adding extra water to the oil.
- Use high-quality olive oil for the best flavor — extra-virgin is ideal.
- Strain once for a rustic texture, or double strain for a smoother finish.
- Store basil oil in an airtight container in the refrigerator for up to 2 weeks.
- Shake gently before each use, as natural separation may occur.
- For extra flavor, blend in garlic, lemon zest, parsley, or a pinch of crushed red pepper.
- Adding garlic will decrease the shelf life.
- This basil oil is perfect for drizzling on pizza, fish, soups, vegetables, pasta, and salads.
- If freezing, pour into ice cube trays, freeze, and store in a freezer-safe bag.
- Prep Time: 3 minutes
- Blending: 1 minute, 30 seconds
- Cook Time: 30 seconds
- Category: Condiment
- Method: Easy
- Cuisine: American/Italian
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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