Basil Oil

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!

Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it 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.

Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it with some crusty bread!

Because this basil oil uses only a few ingredients, good quality extra virgin olive oil is a must here.

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!

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

  1. Wash and dry the basil.
  2. Place the basil, water, garlic, salt and red pepper flakes in mini-food processor and blend.
  3. Add the olive oil and pulse a few times until you have a smooth sauce.

How long does basil oil keep?

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.

Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it with some crusty bread! Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it with some crusty bread! Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it with some crusty bread!Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it with some crusty bread!

More Basil Recipes:

Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it with some crusty bread!
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4.64 from 11 votes
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Basil Oil

3
3
3
SP
82 Cals 0.5 Protein 0.5 Carbs 9 Fats
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Yield: 6 servings
COURSE: Dip
CUISINE: Italian
Making basil oil is so simple and the end result is so amazing, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or just eat it with some crusty bread! 

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.

Video

Nutrition

Serving: 1Tbsp, Calories: 82kcal, Carbohydrates: 0.5g, Protein: 0.5g, Fat: 9g, Saturated Fat: 1g, Sodium: 93.5mg, Fiber: 0.5g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 2
Keywords: basil oil, basil oil for cooking, basil oil recipe, how to make basil oil at home

Recipe created in partnership with Delallo Foods, a brand I love and use in my kitchen.

Photo credit: Jess Larson

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24 comments

  1. made this dip as is. My family is in love with it. We use it as an alternative to mayo on sandwiches, too. Delicious!

  2. Hi, how does this freeze?

  3. Absolutely love this recipe.    So easy and delicious.  Toasted baguette, Burrata cheese and roasted peppers.  Boom, dinner.

  4. 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…!

  5. 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. 

  6. Can you freeze it?

  7. Super delicious with homemade bread!

  8. 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?

  9. 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.

  10. 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.

  11. My picky siblings enjoyed this basil oil on toast! Thank you! 

  12. This recipe makes 6 servings. How large is a serving? What is the total volume that the recipe makes? Thank you. 🙂

  13. can you freeze the basil oil with out the color changing to much or it alternating the flavor

  14. Basil oil nice touch for veggies +

  15. 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.

  16. I have a big spice bottle of ground basil leaves. Would it make a huge difference if I swapped fresh leaves for those..?

  17. Can this be frozen in ice cube trays? 

  18. 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!

  19. 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?

  20. I love that you add the brand names you use. Do you have a good balsamic vinegar you recommend?