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Quick and easy, this bright green basil oil 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
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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.

Related: Best Basil Recipes | Italian Pizza with Pesto

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 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.

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Best Basil Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: ½ cup 1x


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.


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


  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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Judith Hanson says:

    Just made basil sauce and will put on cod for dinner . Excellent flavor.
    I disagree about properly canning this
    I think it would be no different than other canned vegetables have you tried that?

    1. Alex Overhiser says:

      We haven’t tried it.

  2. Row says:

    Very easy and delicious

  3. Mary says:

    Can you can this for fall/winter use?

    1. Alex Overhiser says:

      Hi! Since it has fresh leaves in it we don’t recommend keeping it for a long term due to the potential of bacteria growing.

  4. Allyson says:

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

    1. Sonja says:

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

  5. Rachel @ Mesa Cooking Co. says:

    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!

    1. Sonja says:

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