Basil Oil

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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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4.67 from 21 votes
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Basil Oil

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
WW Points Plus: 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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40 comments

  1. 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. 

  2. 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!

  3. 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.

  4. Can you freeze the basil oil for cooking with later?

  5. 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.

  6. 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.

  7. Found it too salty, next time use less ! But good !

  8. How do you know when your basil is ready to use? I followed the instructions but it tasted bitter?:(

  9. Perfect drizzle over anything!! Thank you! 

  10. 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!

  11. Can you feeeze this?

  12. 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. 

  13. 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.