There’s something about the smell of fresh basil that instantly brings me back to summer afternoons in my grandmother’s garden. She always had a patch she tended to with such care, and the fresh scent of those leaves was irresistible. One lazy afternoon, she showed me how to turn that fragrant basil into a vibrant, green oil that instantly livens up everything from pasta to fresh bread. That’s when I fell in love with basil oil — it’s like sunshine in a bottle. Whether you drizzle it on a Caprese salad, swirl it into a tomato soup, or just use it to dip crusty bread, basil oil adds a bright, herbaceous punch without any fuss. Honestly, this humble kitchen gem feels fresher and more exciting than store-bought pesto, and it’s way easier to whip up than you might think.
What is basil oil?
Think of basil oil as the essence of fresh basil leaves captured and suspended in a silky, green oil. It’s essentially a simple infusion where basil’s vibrant flavors shine bright without the heavy garlic or cheese you find in pesto. The name is straightforward—it’s oil infused with basil—but don’t be fooled by its simplicity. This oil is like the green soul of basil, perfect if you want that fresh herb smell and taste but in an easy drizzleable form. It’s incredibly versatile and approachable for anyone, even if you’re not a seasoned chef. Plus, if you’ve got basil growing on your windowsill (or an overgrown plant begging to be used), this is such a lovely way to celebrate it!
Why you’ll love this recipe?
What I love most about homemade basil oil is how fresh and vibrant it tastes—literally, it smells like summer bottled up. Unlike pesto, which often feels like a sauce best reserved for certain dishes, basil oil can be drizzled on almost anything. It’s so simple to make that even if you forget it on your “to-try” list, you can pull it together in under 10 minutes once you have good ingredients. Speaking of ingredients, you only need good olive oil and fresh basil leaves, which keeps the cost down without sacrificing flavor. At home, this has become my go-to for jazzing up tomatoes, fresh mozzarella, or even roasted veggies. Sometimes, I drizzle it over scrambled eggs for that unexpected little burst of herby freshness—it’s like a secret weapon on busy mornings. Plus, this oil stores well, so you can keep that summer basil vibe going all year round.
How do I make basil oil?
Quick Overview
Making basil oil is ridiculously simple but packing in so much flavor. You blitz fresh basil leaves with a good quality olive oil until the mixture is lush and vibrantly green. The process locks in the aroma and bright flavor of the basil, and the finished oil can be stored in the fridge or at room temperature for a short time. No special equipment needed — just a blender or food processor and good olive oil. The magic is in the freshness of the basil and how you balance it with the oil. I always recommend using basil picked that day or the day before; it makes a world of difference.
Ingredients
For Basil Oil:
- 2 cups fresh basil leaves (preferably organic and just washed)
- 1 cup extra virgin olive oil (cold-pressed, fruity flavor recommended)
- Pinch of salt (to enhance the basil’s flavor)
- Optional: a small clove of garlic (add for a subtle kick, but I often skip it to keep it pure)
- Optional: a squeeze of lemon juice (to keep the oil bright and extend shelf life)
Step-by-Step Instructions
Step 1: Wash and Dry the Basil
Start by gently washing your basil leaves under cold water. Then lay them out on a kitchen towel or use a salad spinner to dry them thoroughly. This is crucial — any water left on the leaves can cause the oil to spoil faster and dilute the flavor. Trust me, I learned this the messy way when my first batch turned out watery.
Step 2: Prep Your Blender or Food Processor
Set up your blender or food processor and add the basil leaves. If you want to add garlic or lemon juice, toss them in now. The flavor from raw garlic will be subtle but aromatic if included.
Step 3: Add Olive Oil and Salt
Pour in the olive oil and sprinkle the pinch of salt. The salt isn’t just for taste — it helps bring out the complexity of the basil. Let the oil cover the leaves and ingredients before you blend, so everything mixes smoothly.
Step 4: Pulse to Blend
Pulse the mixture in short bursts rather than blending continuously to avoid warming the oil, which can degrade those fresh flavors. You want a smooth, vibrant green consistency—not too thick, not too oily. Stop to scrape down the sides if needed.
Step 5: Strain the Oil (Optional)
If you prefer a silky smooth oil without bits of basil, strain the mixture through a fine mesh sieve or cheesecloth into a bowl. I usually leave some pulp for texture and more intense basil flavor, but it’s totally up to you.
Step 6: Store and Use
Pour your basil oil into a clean glass jar or bottle. Store it in the refrigerator and use within a week or so for maximum freshness. Before using, let it come to room temperature for that liquid gold silkiness.
What to Serve It With
For Breakfast: Drizzle basil oil over scrambled eggs or avocado toast—it’s my little morning indulgence that kicks off the day with fresh flavor and a hint of luxury. Served with a good cup of black coffee, it’s a treat that feels both fancy and homely.
For Brunch: Try it over fresh mozzarella and ripe tomatoes for a simple Caprese salad upgrade. Pair it with a chilled glass of Prosecco or a light white wine for gatherings that feel effortlessly elegant.
As Dessert: Yes, you heard right—basil oil can brighten up fruit desserts! Drizzle a bit over fresh strawberries or a scoop of vanilla ice cream. My family was skeptical at first, but then it became a little tradition.
For Cozy Snacks: Use basil oil as a dipper for rustic bread or drizzle it over roasted vegetables. It’s especially amazing on crispy potatoes or simple grilled chicken; the herbal lift feels like a hug on chilly nights.
Honestly, basil oil has wormed its way into so many parts of my kitchen that it’s become a happy accident every time someone asks what’s making dinner taste “so fresh.” I hope it finds a regular spot in your home, too!
Top Tips for Perfecting Your Basil Oil
Fresh Basil Matters: Always use basil that’s as fresh as possible. I learned that basil a day or two past its prime turns the oil darker and duller in flavor, and nobody wants that.
Dry Thoroughly: Basil leaves need to be bone dry before blending. You can pat them down gently or spin dry to avoid watering down the oil and shortening shelf life.
Cold Olive Oil: Use good quality extra virgin olive oil that’s cold-pressed and preferably fruity. It adds a layer of complexity, and since the oil is just infused, the quality really shines through.
Avoid Overheating: Blend in short bursts to keep the oil cool. Warm oil smells and tastes flat and loses that bright basil punch.
Salt Just Right: A pinch is enough to enhance the flavor without dominating. If you add garlic, adjust salt accordingly to keep the balance friendly on your palate.
Flavor Twists: Sometimes I add a pinch of chili flakes or a bit of lemon zest for a zingy twist. Another gem I discovered is blending some pine nuts or walnuts for a nuttier flavor that edges close to pesto but keeps the oil-light texture intact.
Storage Lifespan: Because homemade basil oil doesn’t have preservatives, it’s best used within a week or two. For longer storage, freezing it in ice cube trays is a little life hack I swear by—a cube fits perfectly over pasta or into soups without waste.
Every time I make basil oil, I tweak the blend based on what’s fresh and how I’m planning to use it. It’s such an adaptable recipe that once you get comfortable with the basics, you’ll find yourself experimenting too, and that’s where all the fun happens.
Storing and Reheating Tips
Room Temperature: Keep basil oil covered tightly in a cool, dark place if you plan to use it within a couple of days. Make sure to keep the jar sealed to prevent oxidation and preserve that fresh green color.
Refrigerator Storage: Store your basil oil in a sealed glass jar or bottle and it should keep well for up to 1-2 weeks. You may notice the oil solidifies in the fridge; don’t panic! Just let it come to room temperature before using, and it will return to liquid.
Freezer Instructions: Freeze basil oil in small containers or ice cube trays if you want to extend the life beyond a week or two. Once frozen, transfer the cubes to a sealed freezer bag, and use within 3 months for best flavor. Thaw cubes in the fridge overnight or add directly to hot dishes; it melts quickly!
Glaze Timing Advice: If you’re using basil oil as a finishing drizzle on hot food, add it right before serving to keep its fresh aroma intact. If you heat it with the dish, the delicate basil flavor becomes muted quickly, so keep that in mind.
Frequently Asked Questions
Final Thoughts
Basil oil is one of those simple pleasures that feels special every time you use it. It’s like catching a little bit of summer to brighten your meals and your day. I’ve made this countless times and each batch fills the kitchen with that fresh, herbal aroma that makes you pause and smile. Whether you’re a seasoned chef or a kitchen newbie, basil oil is one of those easy recipes that makes your dishes pop without a lot of fuss—plus, it’s perfect for impressing friends or just treating yourself. If you love it as much as I do, you might want to try it with garlic oil or chili oil next for a similar easy upgrade. Please do let me know how your basil oil turns out—comments, ratings, or your own twists are always welcome here. Happy drizzling and enjoy the freshness!
basil oil
Ingredients
Main Ingredients
- 0.5 cup fresh basil leaves packed, stemmed and washed
- 0.25 cup extra virgin olive oil
- 1 tablespoon water
- 2 cloves garlic peeled
- 0.5 teaspoon kosher salt
- 0.125 teaspoon crushed red pepper flakes
Instructions
Preparation Steps
- Place the basil, water, garlic, kosher salt, and crushed red pepper flakes in a mini food processor. Pulse a few times to combine.
- While processing, slowly drizzle in the olive oil and blend until the mixture is smooth and vibrant.
- Use immediately or refrigerate for up to 3 days. Flavors intensify when chilled overnight.
