Homemade Basil-Infused Olive Oil
Want to add fresh, vibrant flavor to your dishes in seconds? Look no further than this homemade basil-infused olive oil. Made with just two ingredients - fresh basil and extra virgin olive oil - this fragrant infusion is a versatile pantry staple that enhances everything from salads and roasted vegetables to pastas and grilled meats. Plus, it’s easy to make in under 15 minutes and keeps well in the fridge or freezer, ensuring you always have a burst of basil flavor on hand.
Servings: 16 servings
Calories: 120kcal
Equipment
Ingredients
- 1 cup fresh basil leaves
- 1 cup extra virgin olive oil
Instructions
- Bring a small pot of water to a boil. Drop in the basil leaves for 10 seconds, then immediately transfer to an ice bath. Pat dry.
- In a blender, combine the blanched basil and olive oil. Blend on high for 30 seconds until smooth and bright green.
- Pour the blended mixture into a saucepan. Heat on low for 2-3 minutes, stirring occasionally. Do not let it simmer - you want it just warm enough to extract flavor.
- Strain through a fine-mesh sieve or cheesecloth into a clean glass bottle or jar. Let cool completely before sealing.
Notes
Storing and Freezing
- Refrigerate. Store in an airtight container in the fridge for up to 1 week.
- Freeze. For longer storage, freeze in ice cube trays for up to 3 months.
- Prevent cross-contamination. Always use clean, dry utensils when scooping from the jar.
- Flavor matters. Use the best quality olive oil.
- Keep the lights out! Store in a dark glass bottle to prevent oxidation.
- Don’t overheat. Warm the oil just enough to extract the basil’s aroma.
Nutrition
Serving: 1 tablespoon | Calories: 120kcal | Carbohydrates: 0.04g | Protein: 0.05g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 0.3mg | Potassium: 5mg | Fiber: 0.02g | Sugar: 0.004g | Vitamin A: 79IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg
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