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This flavorful basil oil will add a gourmet touch to appetizers and entrees. It's also wonderful drizzled over veggies.
This delicious basil oil was the result of a conversation that my husband and I had this past Sunday. After lunch, he asked the question I wait for each year at this time."Hey, wanna run over to Home Depot? I noticed, when I was there on Friday, that they got their first shipment of fresh herbs in. Let's check it out!"
Let's just say there was no dawdling on my part and within minutes, with my shoes on and purse in hand, we were on our way. What Scott didn't realize was that all the spring veggies and herbs were on sale, so we ended up walking out with a small boatload of them. The big box of green herbs we toted home made me excited about warmer days ahead and the wonderful flavor the fragrant herbs lend to most everything that comes out of my kitchen during the warm months of the year.
Scott will be cleaning out the pots and repotting the lovely herb plants this week. We have a herb garden on our deck and he has come up with an ingenious self-watering system. It gets really hot here in North Carolina, usually starting in May and continuing all the way through September. A day without water here can be the demise of just about any potted plant, but with his drip system, we don't ever have to even think about the plants drying up. It's all done automatically. Twice a day, every day. How cool is that?
I get a somewhat stern warning every year after he pots the new herbs: "Give the poor plants time to get established before you start scalping them". Easy for him to say! I have to use every bit of self control to keep from running out there numerous times a day with my little kitchen shears. Don't tell him this, but I've learned, over the years, to snitch a tiny bit here and a tiny bit there, so he can't even tell there's anything missing. I actually learned this trick from him, except he does it with a plate of cookies, brownies, etc - he rearranges them on the plate so that nary a soul would know there are any missing. But now I'm getting sidetracked. I'll save that funny story for another day.
The only thing that's a little disappointing to me is that basil, my uncontested, favorite herb, is not available for outdoor planting yet. It's the one herb that doesn't do well if planted too early in the spring. Basil is a lazy-days-of-summer lover and it seems the hotter and sunnier, the more it thrives. I love the bright, spicy, super delicious flavor it imparts to so many of my dishes.
But guess what? I have a fun way of bringing that vibrant basil flavor into my menus all year long. All you need is a package (or little box) or two of grocery store basil, canola oil (or another neutral-tasting oil) and a splash of olive oil. There are a few steps to follow to insure beautifully hued, fresh tasting oil, but they're pretty simple and the results are amazing.
The basil is placed in a strainer and given a shower of boiling water (this blanching process neutralizes the enzymes that cause the leaves to turn brown). Drain and dry the blanched leaves and throw them in a blender or food processor. A quick whirl with the oil and the green puree is poured into a small pot and brought to a boil. This is where the magic starts: within a minute or so the dark green herb-y liquid transforms into a bright emerald color. Almost done! Just straining the oil remains, and then we'll be really talking magic.
This tasty, fresh-flavored oil can be used to add a delicious, gourmet touch to all kinds of things. Try drizzling it on grilled shrimp or chicken. It's also makes a wonderful finishing sauce for salmon, halibut, cod and pan-seared scallops.
We love serving small individual bowls at each place setting and using the Basil Oil as a dipping sauce for crusty bread. Just be warned though: it wouldn't be unusual for your guests to eat so much Basil Oil-dipped bread that the don't have room for the rest of your lovely meal.
Having a jar of this oil stashed in the fridge makes fabulous appetizers super simple. Serve it drizzled over a log of goat cheese or atop fresh ricotta smeared crostini. It also pair beautifully with fresh mozzarella and tomatoes for delicious "Capri" bruschetta. How about adding a splash next time your make mashed potatoes.
See what I mean? The sky's the limit in ways to incorporated this verdant-hued oil into your culinary endeavors. If you're longing for fresh, summer flavor no matter what time of year it is, be sure to whip up a batch of Basil Oil. You'll have deliciousness greeting you each time you open the refrigerator door!
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How to Make Basil Oil
Ingredients
- 1 to 1 ½ cups fresh basil leaves*
- 1-2 quarts boiling water
- ¾ cup neutral flavored oil, such as canola or sunflower oil**
- ¼ cup extra virgin olive oil**
Instructions
- Place basil leaves in a strainer over a large bowl. Slowly pour boiling water over the fresh herbs. Immediate rinse with lots of cold water (this stops the cooking process), then allow to drain.
- Roll the herbs on several thickness of paper towels and squeeze dry, then squeeze again, to remove as much water as possible.
- Put blanched herbs in a blender or the bowl of a food processor. Add the oils and blend well for about a minute.
- Pour pureed herb and oil mixture into a small sauce pan on medium heat. Slowly bring the herb oil to a simmer and then cook for about a minute longer, stirring gently, until you see the mixture transform to a bright green color. You'll notice the color change first at the edges and then it will spread to the center.
- Don't let the oil cook at too high a heat, it could burn or fry the basil. Turn down if bubbling too rapidly.
- Drain oil through a fine strainer or several thicknesses of cheesecloth. Discard solids.
Notes
**Don't try to use all olive oil. The flavor is too strong and will take away from the delicious basil flavor. A bit of olive oil adds a richness to the finished oil.
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I tried your basil oil this morning. However, I never did get the bright green liquid color. I simmered it on low for a minute or two. The color of the liquid is still dark green. Would the type of basil have any thing to do with the final color? I used Greek basil. Or do you think I simmered it too long? I have plenty of basil. Maybe I’ll try again.
Hi Jeannie, it may have just simmered a little too long. As soon as the color changes, remove it from the heat.
Cood you cold pack this in a canner to make it last longer??
Hi Maria, I don't have a lot of canning experience with oils like this so I would say no to be on the safe side.
what have you sprinkled on top. Is it red pepper flakes?
Thanks
Hi Mary, it's just fresh ground black pepper.
How long does this keep in the fridge?
Hi Bethany, as long as you blanch the basil as directed in the recipe, it will be good for at least a week.
Enjoy this recipe and am making it for the second time, it keeps well in the fridge. One comment, please add to the instructions to strain the oil after heating it, this step is missing and is easy to forget to do this crucial part of the recipe. Thanks!
Thanks Susan!
I'm going to try this with my basil from my garden. So you long do you cook it for? Until it turns bright green?
Hi Kathy, it doesn't cook long, just 1-2 minutes and it should turn bright green
Timely post indeed! I took a quick trip to Frankenmuth today looking for flavored oils. The prices were outrageous! $19..98 for a 12 oz bottle of garlic infused oil. No way was I paying that much. I've infused oils before and don't know why that wasn't my first thought. Thank you for reminding me. I'll be on the lookout for cute bottles while I'm out thrifting!
Absolutely gorgeous! The sky is definitely the limit and there is nothing better than basil's bright flavor profile in so many dishes or served simply with a sublime crusty loaf. 😉 Scott's photography is simply divine and truly represents the taste sensation of these flavors. Thanks for sharing this recipe and technique!
What a striking color! Once my basil plants get established, I'll be making a batch of this oil! I can't wait to hear more of your story about Scott and the dessert rearranging - too funny!
Thanks Susan! Every spring we talk about starting plants from seeds and then the North Carolina spring sneaks up on us and we defer to plants from our nearby big box store. Try this focaccia bread recipe - http://thecafesucrefarine.com/2014/05/lemon-rosemary-thyme-focaccia/
Is there any way to make it last longer than just one week?? Seems very short period of time for an oil.
You could freeze it. I would want to leave it in the refrigerator longer than that though.
How I wish I could be planting herbs this weekend! It will be the middle of May for safe planting here. I just ordered basil seeds to start indoors.. Your basil oil photos are just gorgeous and the bread dunked in it is making my mouth water 🙂 I am most definitely going to try this! Thank you.
You always manage to leave me in awe! You dish out some of the most amazing DIY recipes. Keep it up! 🙂
Thank you for your very kind comment!
Gorgeous green- looks like summer in a bottle! 🙂
Betty, that is a great way to describe it!
Never made home made oil. Looks good! Beautiful pictures! 🙂
You're so kind, thank you Valya. We have a lot of fun together.
I just saw large basil plants at Trader Joes. I usually propagate from one of those (like you taught me) and it gives me basil all season. You know the season has started when you see basil. 🙂
Chris, your dishes/pitcher are so pretty, it makes your food look so appealing. And, Scott as usual your photos are wonderful.
Thanks Madonna! We had a lot of fun figuring out ways to light it. I put a LED light under the bottle so you can see the amazing basil green color clearly.
I am in awe, the recipe and the photos slay me.... I am fascinated by the method, and I'm going to set right to work tomorrow!
Sue, it's really worth the effort. The oil makes everything you use it on taste better.
Chris Id love to have an herb garden or just even grow basil. I'm actually almost fearful of trying and don't even know why. Plus since we travel during the summer my husband discourages me because he says they'll die.
Your basil oil sounds divine. I just printed it off via WiFi from my iPhone to our PC in front so I don't forget to in the morning. Technology is amazing!
Thanks for sharing. I wish you and Scott would join me in DC. I'd love to finally meet you.
Wow, we'd love to go, that sounds amazing. We're actually on a little get away with some friends off the coast of NC. Hopefully we will be able to meet one day soon!
I would dip my bread in that gorgeous oil and then lightly in a dish of dukkah and I'd be in heaven. I remember Scott's garden envy that I have every year.
Thanks Maureen! It is really flavorful; we ate it several times this weekend with friends and everyone loved it. This is "plant the garden week". We're so excited!
I know Monique, I can't wait to start my little rootlings!
Picture me grinning and jumping up and down Chris, I am so excited to make this! I just bought a living basil plant today, you keep in on your counter top in a glass with a little water and snip away and it supposedly keeps regenerating...so I want to go basil crazy, and this is just perfect! My son does the sneak a cookie trick well too 🙂 Thanks so much!
Jenna, you are so cute. I love picturing you jumping up and down over basil. I would do that but I'm glad that I have company 🙂
Basil is one of my favorite herbs. I would be cooking with this basil oil as well as dressing my salads. Pinned!
Thanks Denise, I love having it on hand for all sorts of things!
Basil oil - I've never had it but I know I would love it because I love basil and I love basil pesto! Looks beautiful, too!
Yes, you would definitely love it Julia, it's wonderful!
I began following you when you blogged how to have BASIL all year. Love you because you love basil. Basil oil is a delicious plan and I'll absolutely try it. Even with my own summer container plants. Yes...plural. I always have at least 2 pots of basil, one new oregano and every year or so a new flavor of thyme. And that's a LOT for a very old woman who is in charge of everything and caregiver to 2 family members. Basil helps lighten the load. Love your site
I guess we're just soul sisters Liz! Wow, you do have a lot on your plate, caregiver for 2 family members. God bless you. Hope you have a bumper crop of basil this year!
How long will it keep in the fried & freezer?
Hi Terri,
This will keep for up to 2 weeks in the fridge but I have never tried to freeze it.
This is such a FABULOUS idea and solo easy! I must try this!!
Thanks Sophia! It is really easy. I think you'll love it!
Those photos are so beautiful, I love the bright lighting. I have been thinking to make some herb oil, but more like sage or parsley..now I change my mind.. Must buy a couple of pots of basil plants tomorrow. Thanks for sharing, Chris.
Thanks Angie, Scott did have fun with these pictures!
I am ready too Chris. This weather has got to go! This oil is so beautiful and I know I could hurt myself with a loaf of bread and a small bowl of this delightful treat! Gorgeous photos too! May sneak by Home Depot on my way home today ...
Thanks Tricia, we do need a bit of encouragement at this time of the year, for sure!