Few things capture the scent and flavor of summer like fresh basil oil — a vibrant green drizzle that instantly elevates any dish. This method, refined and reliable, yields a deeply colored, intensely aromatic oil that’s as beautiful as it is versatile. Use it as a garnish, swirl it over soups, pasta, or grilled vegetables, or simply brush a little across a plate for a subtle, elegant hint of basil. Made with a mild olive oil to let the herb truly shine, this basil oil keeps for several days in the refrigerator or can be frozen to preserve that burst of garden freshness well beyond basil season.
INGREDIENTS:
2 bunches fresh basil, about (2-3 cups leaves packed)
1/2 – 3/4 p mild olive oil (avoid strong or peppery varieties)
Special Equipment:
Cheesecloth
Fine Mesh Strainer
METHOD:
Bring a large pot of well-salted water to a boil. Fill a large bowl with ice water for shocking the basil. Place the basil leaves in a strainer and dip into the boiling water for 15 seconds to blanch. Immediately transfer the basil to the ice bath to stop the cooking. When cold, remove and squeeze out as much water as possible, then pat completely dry with paper towels. Roughly chop the basil.
Add half the basil to a blender and pour in enough olive oil to cover by about ½ inch. Start blending on medium speed. If the mixture resists blending, add a tablespoon more oil. Once it begins to move smoothly, increase to high speed and blend for 1 minute. Add the remaining basil in two additions, blending for 2 minutes after each. The puree should be smooth and vividly green.
Transfer the mixture to a glass jar and refrigerate for 1–3 days. This resting period deepens both color and flavor.
Line a fine-mesh strainer with cheesecloth and set it over a clean bowl. Pour the basil-oil mixture into the lined strainer and allow it to drip naturally — do not press or squeeze, as that will cloud the oil. Gently lift the corners of the cheesecloth and give it a few light bounces to extract the last drops.
Transfer the strained oil to a clean bottle or jar. Refrigerate for up to 5 days, or freeze for up to 2 months (wrap tightly to prevent odor absorption).
CHEF’S NOTES:
If the blender or oil becomes warm to the touch, stop and cool the mixture — heat will dull the color and flavor. For best results, chill the blender jar and oil before starting.
SUGGESTED USES:
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Drizzle over fresh mozzarella and tomatoes for a twist on Caprese.
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Add a few drops to soups, grilled fish, or risotto for a finishing touch.
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Swirl over a plate before plating meat or vegetables for a professional presentation.
YIELD: About 1/3 cup
