If you know me, you’ll know I love the herb basil. So much so, I even named my cat after it! It’s so aromatic and fresh. I’ve used it in summer salads and pastas. I’ve even used it on eggs. Now, I’m making basil even better and more accessible by turning it into basil oil.
Basil oil
Basil oil is a great way to use up the whole bunch of herbs. I can’t tell you how many times I’ve bought a huge bunch of herbs and had to throw away half of them because I never got around to using them. It’s such a pet peeve of mine, as I hate wasting food. So, I decided that making basil oil is not only delicious but a great way to make sure that you don’t throw out those leftover herbs.
Making the oil
I think some people hear things like “confit” or “infused oil” and immediately decide it’s the cooking that is too difficult for them, but I’m here to say that it’s not complicated! It’s all about blanching the leaves to lock that bright green colour in and then just blitzing them in the blender. Then use a cheesecloth to drain the flavoured water and oil. Don’t have a cheesecloth? Don’t worry! You can use a tea towel or chux in this step.
Uses of basil oil
One of the best things about basil oil is its almost limitless uses! Eggs? Basil oil! Roast lamb? Basil oil! It’s so good, it’s almost good enough to drink!
I did originally use this on my rockmelon and prosciutto salad. But don’t feel limited to this recipe – let your imagination run wild.
And, if you use it in a funky way, let me know! I love being inspired by you.
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
Images by Alanna Penna Photography.
Basil oil
Ingredients
- 100 g basil leaves 3.5oz
- 1 cup extra virgin olive oil 230mL
- 1/2 cup grapeseed oil 120mL
- salt + pepper
Instructions
- Tear the basil leaves from the stem and discard of the stem.
- Bring a pot of water to the boil. Once boiling, turn off the heat and blanch the basil leaves in the hot water for 10 seconds to set the colour. Do not leave them in the water for much longer than this or they will brown. Using a slotted spoon, transfer the blanched basil leaves into a bowl of icy cold water. Leave to sit for several minutes or until cool.
- Using your hands, remove the basil leaves from the icy cold water and squeeze out as much water as possible.
- Place the basil leaves into a food processor with the oil and blend on high until well combined.
- Place a sieve over a bowl and line with cheesecloth or a chux. Pour the basil into the cheesecloth and strain. Give the cloth a squeeze to remove as much of the oil as possible. Transfer the oil to a sterilised jar and leave on your counter bench for up to 2 weeks.
Good evening….
I was just looking at my basil plant, ready to cut it back & propagate them for more plants, when I came across your post. Fabulous!!! Heading to the kitchen now, and thank you for the inspiration. Best wishes 🙂
~Liane
So happy to hear that! I hope your basil oil turned out delicious!