Every summer, I try to grow basil during super hot Arizona weather, and this year, I have succeeded. A beautiful plant is calling my name, and I could not resist making this wonderful oil again.
My friend and Chef Eliane introduced me to this beautiful recipe when visiting her in Amsterdam, and I could not wait to come home and make my batch.
Why This Recipe Works
It is so easy to make – four ingredients and less than 10 minutes is all you need, and anyone can do it.
Everyone will enjoy it — from children to adults. This savory and delicious oil is so versatile that you will find new ways to enjoy it.
It is a great way to enjoy summer a little longer – Summer basil flavor is out of this world, and once you drizzle it over pasta or crusty bread, you will not stop.
Basil Oil
With only four ingredients and five minutes of your time, you, too, will soon enjoy this great basil-infused olive oil all year long.
Ingredients needed to make this oil
Fresh basil leaves – washed and gently patted dry.
Extra virgin olive oil – add richness to our infused oil
Salt and pepper – your seasoning
How to Make Basil Olive Oil
Wash and pat dry your basil with paper towels.
Boil water in a saucepan. Add the basil and blanch for 4 to 6 seconds. You want to remove the bitterness but not boil it.
Quickly remove the basil with a colander and place it in a bowl of ice water. The ice bath will stop the cooking process and maintain that beautiful green color.
Dry your basil again using paper towels.
Place your basil, olive oil, salt, and pepper in a blender and pulse until all the basil oil is smooth.
Store in the fridge between usage.
Optional
With a cheesecloth, strain your oil and store it in a glass amphor. I enjoy the small bits of basil.
Blanch basil for 2 seconds in boiling water. Remove and place in the food processor with the salt, pepper and olive oil
Puree until a smooth.
What can I use my new infused oil for?
You can use this fresh basil oil with most dishes you prepare.
Drizzle it over your bruschetta—any grilled vegetable stack. Chicken is my favorite over salmon, which tastes fantastic.
Tomato salad, caprese salad, pesto, pizza. The possibilities are endless. Just have fun and create your own
If you like this recipe, you may want to try:
Rosemary Infused Olive Oil
Garlic Olive Oil
Salmon with basil Mushroom Sauce
Oven Roasted Brussels Sprouts with Mustard
Do you like this recipe?
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I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.
when u store OO in the fridge its constitution changes to a thick, sludge like state, u then have to set it out prior to use so it can return to its normal state ..
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