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. 

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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.