Easy Basil Oil

Vibrant, garlicky basil oil made with fresh herbs, olive oil, and chili. Perfect for drizzling, marinating, or dressing. Vegan and allergy-friendly.

Course Condiment

Cuisine American

Prep Time 15

Rest time 1

Total Time 1 15

Servings serves

Calories 122kcal

Fill a medium bowl with ice and cold water. Set aside.
Bring 4–6 cups (about 1–1.5 liters) of water to a boil in a medium pot. Add ½ tsp (3g) of salt and stir to dissolve. Add the basil and boil for 10 seconds, just until it turns bright green.
Immediately drain the basil and transfer it to the ice bath to stop the cooking. Once chilled, gently squeeze out excess water, then pat the leaves dry with paper towels. Remove the stems if still attached.
Add the blanched basil leaves to a blender along with the chopped garlic, crushed red pepper flakes, remaining ½ tsp (3g) salt, and olive oil. Blend on medium speed until the basil begins to break down, then increase to high until mostly smooth.
Transfer to a sealed glass container and let sit at room temperature for 1 hour to allow flavors to develop.
Store in the refrigerator for up to 1 week. Bring to room temperature before using.

Notes:

*For easier blanching, leave the basil attached at the stem (add about 10-15g to account for stems).