Basil Oil

This Basil Oil recipe makes an aromatic dressing that pairs perfectly with sliced tomatoes with fresh mozzarella cheese, green salads, or grilled chicken and fish.
Makes about 1 cup


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1 1/2 cups lightly packed fresh basil leaves
1 cup olive or vegetable oil (see notes)


1. Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive or vegetable oil (see notes). Whirl just until leaves are finely chopped (do not purée).

2. Pour mixture into a 1- to 1 1/2-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer, 3 to 4 minutes. Remove from heat and let stand until cool, about 1 hour.

3. Line a fine wire strainer with two layers of cheesecloth and set over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Serve oil or cover airtight and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.

Nutrition analysis per tablespoon.

Created date

May 2004

Nutritional Information

Calories 120
Caloriesfromfat 100 %
Fat 14 g
Satfat 1.8 g