Basil Oil

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5 from 3 votes

Making homemade basil oil is a great way to use up fresh basil. Use this techniques as a guideline to make a wide variety of herb-infused oils.

Prep Time

15 mins

Cook Time

1 min

Total Time

16 mins

Calories: 121 kcal

Course: Condiments

Cuisine: Italian, American

Ingredients

2 ounces basil about 2 cups, fresh leaves
1 cup grapeseed oil or canola or other neutral flavored oil
kosher salt

Instructions

Cup of Yum

First, blanch the basil. To do this, bring a large pot of water to a boil. Meanwhile, have a large bowl full of ice water ready. Submerge the basil leaves in the boiling water for about 10-15 seconds until they’re just wilted.
Remove them and plunge them into the bowl of ice water.
Drain the leaves and pat them dry with paper towels to remove as much water as possible. Place the basil in a blender along with the oil. Blend on high speed until it is pureed.
At this point, you can use the basil oil as is. Or if desired, you can strain it through a fine mesh sieve or cheesecloth. If straining, push gently on the solids to extract all of the oil. Season the oil with salt to taste. The basil oil can be refrigerated for 1-2 weeks.

Nutrition Information

Serving 0g Calories 121kcal (6%) Carbohydrates 0.1g (0%) Protein 0.1g (0%) Fat 13g (20%) Saturated Fat 1.3g (7%) Polyunsaturated Fat 0g (0%) Monounsaturated Fat 0g (0%) Trans Fat 0g (0%) Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0.1g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 121

% Daily Value*

Serving	0g
Calories	121kcal	6%
Carbohydrates	0.1g	0%
Protein	0.1g	0%
Fat	13g	20%
Saturated Fat	1.3g	7%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0.1g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%