Basil Oil

Basil Oil

A vivid green herb oil made by blanching basil, then blending it smooth with olive oil.

Total 25 min Makes 16 oz Calories 125/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This vibrant oil gets its bright color and clean flavor from quickly blanching basil leaves before pureeing them with olive oil. Drizzle it over caprese salad, grilled vegetables, soups, or pizza for a fresh herbal finish. The blanching step preserves the basil's green hue so the oil stays vivid rather than turning brown.

Ingredients

  • 4 cups fresh basil leaves, packed
  • 1 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 4 cups ice
  • 4 cups water

Method

  1. Fill a bowl with the ice and water to make an ice bath; set aside near the stove.

  2. Bring a saucepan of water to a boil over high heat. Add the basil leaves and blanch for 15 seconds to set their color.

  3. Immediately drain the basil and plunge it into the ice bath to stop the cooking. Let cool for 1 minute, then drain well.

  4. Squeeze the basil firmly with your hands or press between paper towels to remove as much excess water as possible.

  5. Combine the blanched basil, olive oil, and salt in a blender. Blend on high speed for 1 to 2 minutes, until smooth and vivid green.

  6. Strain the oil through a fine-mesh strainer or cheesecloth-lined sieve into a jar, pressing gently to extract the oil without forcing through solids.

  7. Cover and refrigerate the basil oil, using within 1 week for best color and flavor.

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    Basil Oil

    This vibrant oil gets its bright color and clean flavor from quickly blanching basil leaves before pureeing them with olive oil. Drizzle it over caprese salad, grilled vegetables, soups, or pizza for a fresh herbal finish. The blanching step preserves the basil's green hue so the oil stays vivid rather than turning brown.

    25 min 16 oz 125 cal

    Ingredients

    • 4 cups fresh basil leaves, packed
    • 1 cup extra-virgin olive oil
    • 1/2 teaspoon salt
    • 4 cups ice
    • 4 cups water

    Method

    1. 1

      Fill a bowl with the ice and water to make an ice bath; set aside near the stove.

    2. 2

      Bring a saucepan of water to a boil over high heat. Add the basil leaves and blanch for 15 seconds to set their color.

    3. 3

      Immediately drain the basil and plunge it into the ice bath to stop the cooking. Let cool for 1 minute, then drain well.

    4. 4

      Squeeze the basil firmly with your hands or press between paper towels to remove as much excess water as possible.

    5. 5

      Combine the blanched basil, olive oil, and salt in a blender. Blend on high speed for 1 to 2 minutes, until smooth and vivid green.

    6. 6

      Strain the oil through a fine-mesh strainer or cheesecloth-lined sieve into a jar, pressing gently to extract the oil without forcing through solids.

    7. 7

      Cover and refrigerate the basil oil, using within 1 week for best color and flavor.