I originally posted this recipe for basil infused olive oil over 4 years ago, and am reposting the recipe because it’s one of my favorite summer recipes that I go back to again and again. I love making pesto, but when I have an abundance of fresh basil I make an even easier basil-flavored condiment that adds a ton of flavor to any dish. Basil-infused olive oil only has 2 ingredients. Yup, you guessed it: basil and olive oil. And the only equipment required is a food processor (even a mini will work for this recipe), and a fine mesh sieve (strainer). I love making a big batch of this basil-infused olive oil and drizzling it over everything from heirloom tomatoes, fresh mozzarella, grilled veggies (eggplant, zucchini, summer squash), broiled fish and corn on the cobb. I also serve basil oil as a dipping oil with crusty whole-grain bread (my husband’s favorite way to eat it), or toss the basil oil with quinoa and grilled veggie for a flavorful side dish. To me, basil oil tastes like the essence of summer, concentrated into a simple oil.
This recipe tastes like the essence of summer and adds a burst of bright flavor to any grilled vegetable. Basil oil will keep in the fridge for up to 2 weeks (bring to room temperature before using).
- 1 cup tightly packed fresh basil leaves
- ¼ cup olive oil
- Bring 4 cups of salted water to a boil and blanch basil for 5 seconds. Drain and immediately plunge into ice water. Once cooled, remove from water and pat leaves dry with paper towel. Puree basil with olive oil in a food processor. Season with salt and pepper. Strain the basil oil through a fine mesh strainer and discard basil remnants. Pour oil into a jar, cover and refrigerate until ready to use.
Photo Credit: Lisa Barber