Making basil oil is so simple, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or with some crusty bread!
Basil Olive Oil
Every summer my garden is overflowing with fresh basil which we often use in tomato salad, pesto, bruschetta, or to make this simple basil oil that’s delicious on EVERYTHING!! And because it’s just 5 ingredients – extra virgin olive oil, garlic and basil, salt and crushed red pepper flakes – it’s naturally dairy-free, Whole30 approved and vegan.
Why You’ll Love This
One of my favorite Italian restaurants, Luigi’s, sets out basil oil on the table with a homemade focaccia that’s so good you just want to drink it! I often ask them to serve it over grilled fish or pasta and I am in heaven. I was able to easily recreate it since the ingredients are few and simple. For best results, a good quality extra virgin olive oil such as DeLallo’s is a must!
Ingredients You’ll Need
The ingredients are simple, just basil, garlic, olive oil, salt and crushed red pepper.
A Note About Olive Oil
According to DeLallo, many “extra virgin” olive oils are blends of substandard olive oils and some aren’t even the Italian product they say they are. Just because an oil is bottled in a particular country, it doesn’t mean that the olives are actually grown in that country.
DeLallo Italian Extra Virgin Olive Oil is cold pressed and guaranteed authentic made from only the finest blend of Italian olives. Because these olives come from a single country of origin (the regions of Puglia and Campagna), they deliver unmatched quality. They’re boasting a consistency in flavor, color, texture and freshness that you can taste in every dish.
How To Make Basil Olive Oil
- Wash and dry the basil.
- Place the basil, water, garlic, salt and red pepper flakes in mini-food processor and blend.
- Add the olive oil and pulse a few times until you have a smooth sauce.
Helpful Tip
Adding the olive oil last prevents it from getting over-mixed which will make it bitter.
How long does basil oil keep?
It’s best to use infused oil the same day. To avoid botulism, according to the USDA, garlic in oil should be made fresh and stored in the refrigerator at 40For lower for no more than 7 days. It may be frozen for several months. and can be stored in the refrigerator 2 to 3 days, although the color may change.
More Basil Recipes
- Thai Basil Chicken
- Basil Parmesan Salmon
- Baked Pesto Chicken
- Grilled Pesto Chicken and Tomato Kebabs
- Basil Green Goddess Salad Dressing
Basil Oil
Equipment
- mini food processor (This one is great!)
Ingredients
- 1/2 cup packed fresh basil leaves, stemmed and washed
- 1/4 cup DeLallo extra virgin olive oil
- 1 tablespoon water
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
Instructions
- Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
- Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.
Last Step:
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Nutrition
Photo credit: Jess Larson
Dumb easy and so delicious. I prefer over basil pesto as its lighter and has more uses. Most Trader Joe’s have picked basil leaves ready to go. I do add some fresh lemon juice it adds a zing.
This is so good! I used up the basil in the garden, and will be freezing a lot to use over the winter with chicken and salmon. This recipe is even better than your pesto recipe, which I love. Thank you!
I’ve made this twice now. It is amazing!!! The first time I used it for an appetizer. I toasted baguette slices, topped it with stracciatella (burrata filling), a tomato slice and drizzled the basil oil on top. So yummy! The second time I used it as a dressing for an Italian pasta salad. That was FANTASTIC!! I did add a touch of pepperoncini brine for a bit more of an acidic punch. Seriously, Gina, all your sauces are delicious! From the aji verde, to the enchilada, to the harissa and now this!!! SO good, thank you!
Great!!!
I have made this recipe numerous times and LOVE it! I prefer it to pesto as it is thinner and easier to make and use. I half the water. Freeze in ice cube trays and then vacuum seal. Thaw and use on baked salmon, pasta, baked chicken, etc. Use your imagination but don’t hesitate to try it!
that isn’t a reason to give the recipe 3 stars, it is easy enough to convert recipes. I do it all the time.
Made this today along with a batch of your basil pesto. (both as written) They are quite good, but I found the basil oil a bit too salty for my taste, hence the 4 stars. I will definitely make both again. Had the pesto on toasted fennel bread with fresh tomato slices for my lunch. It was delish and would’ve been equally as good had I used a drizzle of the basil oil instead of the pesto. I appreciate the full flavors that come through and the smaller batch size. Cant wait to see what else I use this basil goodness on!
Have you made this recipe with avocado oil?
I haven’t but I think it would be ok! Let me know if you try it!
If you blanch the basil quickly and then plunge it into iced water, it will stay that beautiful vibrant green color. This recipe is amazing..we use it on everything…even eggs. Thank you ❤️❤️
Delicious and so easy to make
Can I freeze this if I make multiple batches ?
It may be frozen for several months. and can be stored in the refrigerator 2 to 3 days, although the color may change.
This was a very easy recipe. I have basil growing and knew I would not be able to use it so this works out great tonight. I’m using it on a Filo dough pizza as I layer it up with a little bit of cheese taste perfect for hors d’oeuvres during the day and I know I will be using it on a regular basis.
Fabulous! What a great snack for dipping & just pour over your favorite pasta. Endless possibilities. Going to experiment with other fresh herbs in my garden. I did add a smidgen of sesame oil & fresh lemon juice. Thank you!
Amazing recipe! I make this several times every summer. I follow the recipe exactly as written and it’s always a hit!
Easy to make maximum flavour
Oh for heaven’s sake! All those posting about the salt. I doubt you used quality KOSHER salt! IF you actually follow the recipe it is not too salty. Gina, you are amazing. I use all your recipes. I often see these lame comments about salt. I’m pretty sure the issue is around using either regular table salt or using low quality kosher salt. I used Diamond. And you are so patient.
I only use Himalayan pink salt and it was perfect
Thank you!
I’m not a salt lover and found 1/2 teaspoon way too much. I will make the recipe again with 1/4 teaspoon salt, but had to add lemon juice to balance the flavour. Thank you !
Can dried basil be used instead of fresh? If so, how much would you use?
This should be made with fresh
Can this be frozen to use in the middle of winter?
Sure!
Delicious! I doubled the recipe and used half the salt. Used some as a dipping oil and used some as a salad dressing adding a couple table spoons of white balsamic vinegar. So good! 😋
This recipe is awesome
Can you freeze the oil once it’s made?
Way too salty, and I like salty foods. If you make this, leave the salt out at the beginning and then salt it to taste at the end
Assuming you used table salt or sea salt? It’s much saltier than kosher salt.
So interesting that the people that thought it was too salty didn’t try adding more basil and olive oil! I would never throw it out, just adjust to taste. Also, if folks are using Morton kosher salt it is WAY TO SALTY for any recipe! Bought it during the pandemic cause I couldn’t find Faimond Crystal anywhere. Threw it away bc it was lethal!
You would need to add 4 times the oil and basil to balance out the amount of salt called for in this recipe. Leave out the salt, then add a bit at the end to taste.
Really elevates the vegetables and very quick to make. Will add more chilli flakes next time. This will now become a stock recipe in my household.
Simple clean and delish
I don’t have a mini food chopper. Can you use a full size food processor?
I could lick this up, it is so stinking good. I roasted some zucchini and put some of this on top. I also had some chopped up cherry tomatoes and mozzarella balls and placed some on top. Yummy! Great way to use up basil from the garden!
I make my own sauce put I can’t have it , this basil oil would make me very happy😏
I would like to make this. How long can I keep fresh basil? If I make this can I freeze it?
It’s best to use infused oil the same day, and can be stored in the refrigerator 2 to 3 days, although the color may change. I haven’t tried freezing it.
At 1240mg Na in a tsp of kosher salt (620mg in 1/2 tsp), that works out to 103.33mg per serving in 6 servings, not 93.5mg. Besides the recipe not needing any salt, what am I missing here?
You can omit the salt if you wish, but it will change the taste.
Do the red pepper flakes overwhelm the clean taste of the basil? Also, I had not even read any of the other comments but could not figure out why you add any salt, at all?
Not sure why you would put salt and water in this.
How about you make it and find out?
Love it❤️
Easy to make
Basil oil is delicious. Planning on brushing it in grilled zucchini halves. I used sea salt, so I reduced to 1/4 tsp. It was perfect.
This came out great. I did not read the directions and put everything in a bowl and used an immersion blender. So my olive oil emulsified and I over processed the basil which made it bitter. I fixed that by adding Parmesan cheese and some citrus. It was definitely not too salty. I think that depends on the type of salt you use. I used diamond salt. I used this oil to roast veggies and they came out phenomenal. This is a keeper. Next time I won’t process my basil so long and i will add the oil after to make it the right way!
Too salty! Way too salty. I wish I read the comments before making this. I had to throw it out. If I make this again I will leave out the salt altogether and we can add salt to taste if we prefer.
Can you freeze the basil oil for cooking with later?
Great flavour. On it’s own is too salty for me so will reduce the salt a bit. However I brushed it on grilled zuchinni and it was excellent. Tried it as a pesto sauce on Chickpea pasta, outstanding and spread it on artisican baguette and was very tasty. Good basil flavour and versatile uses.
Great flavour but way too much salt for my palette. I will reduce salt to 1/8 tsp my next batch. Maybe it will mellow by tomorrow.
Found it too salty, next time use less ! But good !
Perfect drizzle over anything!! Thank you!
We loved this recipe! Since basil is coming to an end, i am going to make lots more today! Question: Has anyone PCthis recipe? Thanks!
Can you feeeze this?
Oh my goodness! So tasty! I am doing keto right now and used this oil to make a stir fry with mushrooms, broccoli, cauliflower, peppers, and pork, it was kind of addictive and my husband loved it too.
I wonder if I can make a large batch and freeze it?
I haven’t tried freezing it, sorry!
I have frozen infused basil oil so I’d think you can freeze this. The oil doesn’t fully freeze but I’ve kept the infused basil oil for a year (if it last that long) and pesto I’ve made and it’s fine a year later.
I love all of these flavors so much, but REALLY wish I read the comments about the salt before making it….I feel like I wasted at least 25 basil leaves, trying to add more and dilute it with more oil and water. I would say borderline inedible, left as is. The salt could be left out entirely, and just added to taste.
made this dip as is. My family is in love with it. We use it as an alternative to mayo on sandwiches, too. Delicious!
Hi, how does this freeze?
Absolutely love this recipe. So easy and delicious. Toasted baguette, Burrata cheese and roasted peppers. Boom, dinner.
Good recipe but I agree it was a bit heavy on the salt – maybe it depends whether you’re using it coarse or fine? That would make a difference, wouldn’t it? I think you also have to use your discretion on the chili flakes depending how hot they are. But I loved the recipe and it certainly livened up a risotto that might have been a bit bland otherwise – and it looks classy too, just a few drops, artistically placed…!
Love the idea, love basil, and we are salt lovers…but the salt overpowers this dip/spread. Had to add another 1/4 cup olive oil to tone it down.
Wish I had read your reviews as another person said to try 1/4 tsp salt or omit.
Can you freeze it?
Super delicious with homemade bread!
I am obsessed with this recipe. As soon as my basil is ready I pick it and make more basil oil. I have frozen two double batches for when the summer is over and the basil isn’t as fresh and delicious. Hope to have enough frozen to last through the winter. Delicious on everything!
I was just wondering if I can freeze this in ice cube trays
I think the issue is the type of salt people are using. Laura, can you please clarify that you mean kosher or sea salt that is a very different measure than table salt. I think that would help here. How do these measures compare?
I love this recipe! It’s really quick and easy to make. I used it as a dip and a spread on a caprese panini.
This recipe is really tasty. I used homegrown basil from our garden. We dipped warm sourdough bread in this oil. The only adjustment I would make next time is to reduce the salt by half or eliminate it altogether. 1/4 tsp is way too much.
I want to try spreading this on a caprese sandwich and warm it on a panini press.
I will definitely be making it again..minus the salt.
My picky siblings enjoyed this basil oil on toast! Thank you!
This recipe makes 6 servings. How large is a serving? What is the total volume that the recipe makes? Thank you. 🙂
can you freeze the basil oil with out the color changing to much or it alternating the flavor
Basil oil nice touch for veggies +
Made this recipe with fresh basil that friends supplied from their garden. The recommended olive oil is lovely, but is the salt amount correct? It was way too salty. I watered it down with more olive oil. Overall, lots of flavor and so easy to throw together and serve with a warm baguette. I’ll make again but will salt to taste.
I have a big spice bottle of ground basil leaves. Would it make a huge difference if I swapped fresh leaves for those..?
Can this be frozen in ice cube trays?
Im guessing yes!
OMG are you in my brain? I planted quite a bit of basil because your recipes use it so much and now I’m overflowing and was trying to figure out what to do with it!
Next year, hopefully I’ll have my dill going!
For use immediately this sounds great but I thought you weren’t supposed to store olive oil and garlic together at all without heat due to botulism concerns?
Correct, which is why I say to use it 2 to 3 days which is perfectly safe.
If I leave out the garlic is it then safe to keep longer??
This is a dangerous recipe. Learn to make basil oil safely. Make the botulism risk EXPLICIT at the top of this recipe!
Freezing work great. I do so in an ice cube tray.
As mentioned above: It’s best to use infused oil the same day. To avoid botulism, according to the USDA, garlic in oil should be made fresh and stored in the refrigerator at 40For lower for no more than 7 days. It may be frozen for several months. and can be stored in the refrigerator 2 to 3 days, although the color may change.
I love that you add the brand names you use. Do you have a good balsamic vinegar you recommend?