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5 from 1 vote

Basil Oil

Making homemade basil oil is a great way to use up fresh basil. Use this techniques as a guideline to make a wide variety of herb-infused oils. 
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Course: Condiment, Sauce
Cuisine: American, Italian
Calories: 121kcal


  • 2 ounces fresh basil leaves (about 2 cups)
  • 1 cup grapeseed, canola or other neutral flavored oil
  • Kosher salt


  • First, blanch the basil. To do this, bring a large pot of water to a boil. Meanwhile, have a large bowl full of ice water ready. Submerge the basil leaves in the boiling water for about 10-15 seconds until they’re just wilted.
  • Remove them and plunge them into the bowl of ice water.
  • Drain the leaves and pat them dry with paper towels to remove as much water as possible. Place the basil in a blender along with the oil. Blend on high speed until it is pureed.
  • At this point, you can use the basil oil as is. Or if desired, you can strain it through a fine mesh sieve or cheesecloth. If straining, push gently on the solids to extract all of the oil. Season the oil with salt to taste. The basil oil can be refrigerated for 1-2 weeks.


Serving: 0g | Calories: 121kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 13g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0.1g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg