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Basil Oil

Scott Phillips

Yield: Yields about 3/4 cup.

Basil oil is perfect for those times when you want a hint of basil but don’t want to overpower the flavors of summer’s ripest batch of corn or tomatoes. Try drizzling it over just-grilled bread, tossing it with steamed green beans and sea salt, or pouring it over a cold summer, soup, like gazpacho.


  • 1 cup mild olive oil
  • 2 cups tightly packed sweet basil leaves
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 160
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 0
  • Sodium (mg): 45
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0


  • Put the measured oil in the refrigerator while you prepare the basil. Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch the basil leaves in the boiling water for about 10 seconds. Remove them quickly with a strainer and dunk in the ice water, swishing them around to be sure they’re all cold. Remove from the water and squeeze gently to remove the excess water.
  • Roughly chop the basil and put it in a blender. Add the oil and 1/2 tsp. kosher salt; blend until the basil is puréed. The mixture will be very frothy. Let the purée settle for about 30 min. Strain through a cheesecloth- lined fine strainer, very gently pushing on the solids to extract the oil. Use immediately or refrigerate for up to a week. For the best flavor, let the oil come to room temperature before using.


Rate or Review

Reviews (1 review)

  • LArcher | 10/19/2017

    My basil that I planted early fall is doing great and because I am anticipating a frost any day I wanted to preserve some of it. Today I made basil butter and this basil oil. It was easy to make and tomorrow I am going to use it to make a nice salad dressing. Great to have these simple recipes on Finecooking.com to remind me to not waste my beautiful fall herbs.

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