Basil Oil Drizzle

Quick and easy, this bright green basil oil drizzle is perfect for drizzling over fresh vegetables, eggs, or french fries. Here’s how to make basil oil.

Basil Oil Drizzle | How to make basil oil

This recipe was created in partnership with California Olive Ranch. All opinions are our own.

Happy summer! We’re up to our ears in basil (we have 4 plants this year) and wanted to share a fun, easy recipe for using up some of that basil. Pesto is an obvious choice for basil, but what about bright fluorescent green basil oil? It’s simple to put together, easier and cheaper than pesto, and darn tasty. Here’s how to make basil oil.

Basil Oil Drizzle | Basil oil uses

How to make basil oil

The basic concept is: blanch the basil by boiling it for only 1 minute. Then plunge it into ice water to stop the cooking and keep that brilliant green color. After squeezing out all the water, blend the basil with olive oil. It yields a beautiful, verdant green sauce that tastes like summer. For the full recipe, scroll down to the recipe card below!

Basil Oil Drizzle | How to make basil oil

Basil oil uses

So now that you’ve made this basil drizzle, what are some basil oil uses? Here are a few ways we’ve brainstormed to use this basil oil drizzle, but there are many more:

Basil Oil Drizzle | Olive oil | How to make basil oil

Our favorite olive oil

The quality of ingredients is key when making basil oil. Top of the line olive oil is a must! If you’ve listened to our podcast, you may remember Episode 17 where we had an olive oil tasting with an expert from California Olive Ranch. We learned everything from how to taste olive oil, how to purchase it (by looking for single country of origin, seals of authenticity, and harvest date), and the health benefits of olive oil. Incorporating olive oil in your diet has shown to prevent cancers, promote heart health, lower blood pressure, and decrease risk of diabetes. With basil oil, the flavor of the oil makes the magic, so make sure to use the best quality olive oil you can find. We used California Olive Ranch Rich and Robust flavor, which was a silky smooth carrier for the basil flavor.

To us, simple & quick “non-recipes” like this basil oil are the stuff of summer. We picked up the best heirloom tomatoes we could find and covered them in the basil oil, which was visually stunning and perfect for a patio party appetizer. Enjoy, and let us know if you try it out!

This recipe is…

This basil oil drizzle recipe is vegetarian, vegan, plant-based, dairy-free, and refined sugar free.

Print

Basil Oil Drizzle


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: 1/2 cup 1x

Description

Quick and easy, this bright green basil oil drizzle is perfect for drizzling over fresh vegetables, eggs, or french fries. Here’s how to make basil oil.


Scale

Ingredients

  • 1 cup basil leaves, packed
  • ½ cup olive oil
  • 1/8 teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions

  1. Start a small pot of water to boil. Prepare a bowl of ice water.
  2. Remove the basil leaves from the stem and wash them; measure out 1 packed cup of leaves (make sure to pack the cup full for the best flavor). Once the water is boiling, add the basil and boil for 1 minute. Immediately turn off the heat, remove the basil and plunge it into the ice bath.
  3. Once the leaves are cool, remove them from the water and squeeze out as much excess water as possible, then dry them with a paper towel. (At this point the leaves will have wilted and reduced to a very small handful.)
  4. Place the blanched basil, olive oil, salt and pepper in a blender or in the cup for an immersion blender; blend until fully combined. Taste, and add additional salt if desired. Pour into a sealable container. Use immediately or refrigerate for up to 1 week.

  • Category: Essential
  • Method: Blended
  • Cuisine: Italian

Keywords: Basil oil, Basil drizzle, How to make basil oil, Basil oil uses


Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

4 Comments

  • Reply
    Rachel @ Mesa Cooking Co.
    July 19, 2016 at 1:00 pm

    This sounds terrific! I can already see myself drizzling, dipping, and drenching with this! I love the suggestions you had for using this, too – they all sound amazing :) I can never get enough basil!

    • Reply
      Sonja
      July 21, 2016 at 9:18 am

      Thank you so much! I hope you try it out. I agree on basil — it’s like gold to me in the summer! :)

  • Reply
    Allyson
    July 19, 2016 at 1:04 pm

    This looks so lovely. I bet it would be fantastic on cold soups as well as all of your beautiful suggestions.

    • Reply
      Sonja
      July 21, 2016 at 9:19 am

      Ooo I love that idea! On a gazpacho or something?!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.