The first time I tried making basil oil, I was a little skeptical. I mean, how does just oil and some herbs turn into something so fragrant and delicious? But once I poured the warm basil oil through the strainer, that beautiful green color and the strong scent hit me like a flavor bomb! 💣 There were a few surprises along the way, though. At first, I added too many leaves and ended up with a cloudy oil. It wasn’t until I dialed back my basil to just the right amount that I really nailed it! Now, I can’t even store it in my pantry for more than a week—everyone loves it so much that it vanishes! If you’re looking for an easy, rewarding project, give this basil oil recipe a whirl.
Basil Oil
Ingredients
- 2 cups fresh basil leaves you can substitute with spinach or parsley if you're out of basil
- 1 cup olive oil avocado oil works well too!
- 1 clove garlic optional if you're looking for a garlicky kick
- 1/4 teaspoon salt to taste
Instructions
- Gather Your Ingredients: First, gather your fresh basil leaves, olive oil, garlic, and salt. No fancy kitchen tools are needed—just a small pot, a strainer, and a clean jar to store your oil.
- Heat the Olive Oil: Pour your olive oil into a small pot and place it over low heat. We want it warm, not sizzling! Keep an eye on it because we’re looking for a gentler flavor infusion, not a deep fry.
- Add Garlic and Basil: Once the oil is warm, toss in your **garlic** and **basil leaves**. Give it a gentle stir, and let it cook on low heat for about **10 to 15 minutes**. Stay close, so it doesn’t get too hot or burn!
- Strain the Oil: After you smell that lovely aroma and the oil has reached a deep green color, it’s time to strain it! Use a fine mesh strainer or a cheesecloth to catch the leaves and any garlic bits. Pour the oil into the strainer slowly—this way, you’ll get every drop of that fancy basil goodness!
- Cool and Store: Let your basil oil cool to room temperature, then pour it into a clean jar. If you have any leftover garlic or basil, feel free to toss it in for extra flavor! Seal the jar tightly and voilà —your fabulous basil oil is ready to drizzle, dip, or marinate!
Nutritional Facts
| Serving Size | Calories | Total Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 1 tablespoon | 120 | 14g | 0g | 0g |
5 Tips for This Recipe
- Use high-quality extra virgin olive oil for the best flavor.
- Don’t rush the heating process; low and slow is the trick!
- Make sure the basil leaves are dry—they won’t infuse well if they’re wet.
- Experiment with other herbs, like oregano or thyme, for different flavors.
- Store your basil oil in the fridge for up to a month for freshness.
5 FAQs for This Recipe
- Can I use dried basil instead of fresh?
Nope! Only fresh basil will give you that vibrant flavor and color. - How long can I store basil oil?
Keep it in the fridge for up to a month. Just give it a good shake before using! - What can I use basil oil on?
Pastas, salads, pizzas, grilled veggies—you name it! - Can I add other flavors?
Of course! Consider adding chili flakes for some heat or lemon zest for brightness. - Is it safe to consume garlic-infused oil?
Yes, but keep an eye on it! Always store it in the fridge to prevent bacteria growth.
5 Storage Tips
- Keep your basil oil in an airtight container to avoid oxidation.
- Label the jar with the date you made it—this way, you’ll know when it’s time to use it up!
- Store in the fridge to prolong its freshness.
- Avoid leaving it at room temperature for too long to maintain quality.
- If you notice any off smells or changes in color, it’s time to toss it out.
5 Common Cooking Mistakes
- Using dried basil instead of fresh—it really makes a difference!
- Heating the olive oil too much, causing it to lose flavor and smoke.
- Not straining the oil well enough, which can lead to cloudy results.
- Skipping the cooling step—let your oil rest to lock in flavors.
- Not labeling your jar; you’ll forget what’s in there!
Final Thoughts
Making basil oil is such a fun and rewarding process that anyone can enjoy. It’s a simple way to add a burst of flavor to your dishes while showcasing the freshness of herbs. We learned some nifty tricks along the way, like keeping an eye on the heat and using only the freshest basil. This recipe shows us that culinary magic can happen in just 30 minutes!
I hope you give this basil oil a try, and I guarantee you’ll be hooked. So, next time you’re whipping up a meal, don’t forget that gorgeous green bottle of basil oil waiting for you in the fridge. Let’s get cooking!
Happy cooking, and enjoy your new secret ingredient! 🌿
