This 2-ingredient Basil Oil is super easy to make and tastes like summer. Basil oil packs one of my favorite sun-kissed ingredients into a bottle! If you’re wondering how to make basil oil you’ll love this simple recipe.
What is Basil?
An incredibly fragrant herb that is part of the mint family, basil grows like a weed. In the mountain climate of Colorado, this herb is an annual that needs to be replanted each year. Basil is a nutrient dense plant used in both herbal medicine and numerous culinary traditions, including Italian and Asian cooking. Customarily used as the main ingredient in pesto, it’s also the perfect seasoning for meat, fish, pasta, and egg dishes.
What to do with Basil?
Sometimes my garden is overflowing with basil and I have more on hand than I can use. What to do with that bounty of basil? Take it to the neighbors? No, they have too much as well. The answer? Learn how to make basil oil.
How to Make Basil Oil
I tried making basil oil three ways –using whole, chopped, and minced basil leaves. The best outcome was with the leaves left in tact. Those that were cut began to degrade in the oil as they marinated. It makes sense if you think about it, like an apple that has been sliced, the flesh starts to oxidize and turn brown. You’ll notice that this recipes calls for more oil than it yields. That’s because you’ll lose some of the oil in the leaves while marinating.
How to Make Basil Oil
Ingredients
- 12 ounces olive oil
- 2 ounces basil, 1 packed cup
Instructions
- Remove basil leaves from stem
- Place oil in a pint mason jar
- Carefully stuff basil into mason jar
- Close with lid
- Store on a sunny windowsill for 1 day
- Use a funnel to strain oil and a spoon to smash last bits of oil out of leaves
- Discard basil leaves
- Transfer oil to a decorative jar
- Refrigerate for up to 1 week
Equipment
Health Benefits of Basil
Basil is one of the healthiest herbs you’ll find. It contains iron, calcium, magnesium, vitamin C and vitamin K and is packed with robust antioxidants that reduce inflammation. The phytochemicals in this super food herb are cancer preventative. The antimicrobial and antibacterial properties likely explain the use of basil as a defacto preservative in the culinary traditions of warmer climates such as South East Asia. Basil is simply a wonder-food that you need to include in your diet because it tastes good and is good for you!
Healthy Basil Recipes
The word basil comes from the Greek basileus, meaning king. Some people consider basil the king of herbs. I love the stuff. Here are some of my easy basil recipes for you!
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Teresa says
Why do you have to refrigerate the finished product?
Elana says
Teresa, that’s the safest way to store oils that have herbs infused into them :-)
Fahima says
From what I know, olive oil is not to be exposed to light since it loses its potency. Do you use regular olive oil or the extra virgin variety? Also, I have seen people leave rosemary inside their oil decanters. (I did that for my hair oil and it helped with my scalp psoriasis). Do you think leaving the basil leaves for a few more days will allow it to release the oils better?
Elana says
Fahima, thanks for your comment! If you click the green text in the ingredients portion of the recipe you will be taken to the exact product I use. The safest way to make this product is to infuse the herbs into the oil for 1 day :-)
Nancy says
I would love to make this and use it in a recipe for a cold salad with things available in the winter. Any ideas? Quinoa, or cauliflower maybe. Just not sure which flavors would combine well. I am trying not to heat olive oil anymore as I have heard that it degrades the oil and you lose the benefits.
Elana says
Nancy, we drizzle this Basil Oil over salads, eggs, fish, beef, and chicken. It’s especially amazing over fresh heirloom tomatoes :-)
Ruth Kahn says
At the funnel step, should I strain the oil so that there are no basil leaves/remnants in the oil? I am unclear what happens to the leaves as oil pours through the funnel. Thank you.
Elana says
Ruth, discard the leaves :-)
Barb says
Why do you smash the leaves before throwing them away? Is there a step missing in between?
Elana says
Barb, to get all of the oil out of them :-)
Carol Little says
Be VERY careful! You could risk botulism. I did this myself a few years ago, then read up on it and disposed of my infused oil. https://cheftalk.com/index.php?threads/dangers-of-adding-herbs-to-oil.50200/
Elana says
Carol, thanks so much for sharing this important information.
c says
The recipe is great and a good culinary tool. Yet, I must concur with Carol Little about the potential for botulism. When adding fresh anything to oil, it can introduce the bacteria to the right environment (anerobic) for growth. Besides, I spend a lot of money to get a true olive oil. Doing so require less to bring our flavors of the dish. So after protecting it in cool darkness, I must admit that I would have a tough time putting it out on the window sill. I think I will make up small bathes to use quickly. But they are going directly into the fridge because moisture spoils olive oil easily and, more importantly, the botulism risk.
I’m curious Elana: what do you mostly use basil oil on/with?
Elana says
C, I love it with eggs, fish, chicken, and beef :-)
Luna says
Thank you for the information. I was thinking maybe I’ll put the basil to dry a little at the windowsill first, which will also help kill any bacteria on the leaves. Once it’s with the oil they will be in the shade for a little longer. That way the oil won’t degrade, but I wonder if it would get much of the basil smell and taste either.
Elana says
Thanks Luna!
Debbie says
Can the leaves be kept in the oil?
Thank you as I have enough basil to make this and I love basil!!
Elana says
Debbie, the safest way to make this oil is to infuse the herbs into it for 1 day :-)
Sheila says
Other recipes I’ve read say not to leave the leaves in for longer than weeks.
robert says
can i use coconut oil instead of olive oil ?
Elana says
Robert, thanks for your comment! I haven’t tried that so not sure :-)
JoAn says
I love basil and also have a lot in my garden. I have been drying some for winter use. What do you use basil oil for?
Elana says
JoAn, It’s fantastic over tomatoes from my garden, like a dairy-free caprese salad! It’s also amazing on salad, fish, meat, and chicken :-)
Judy says
What a great idea!
When I had too much fresh basil from my garden I would make our favorite pesto and then freeze it in 1/2 pint jars. Then when we were hungry for pesto I would thaw one of those little jars and we would have pesto that tasted almost as good as fresh for supper.
Elana says
Thanks Judy!
Maryann Davidson says
I make pesto without pignoli. Then I add the pignoli when I’m ready to use the pesto.Leave the frozen cubes of pesto out for 15 minutes, add coarsely chopped pignoli and voila! You are correct about whole leaves vs chopped in the oil. Trial and error!
Elana says
Thanks Maryann!
Sue says
Hello Maryann, would you have the recipe for pesto that you would use with basil, would love to try it!