Basil Oil

(Yields about 1-1/2 cups)


A swirl of freshly made basil oil on a white place makes a beautiful presentation.  Basil oil is a great companion to salmon or halibut, a twist on a caprese salad, or tossed with pasta and some parmesan.  Basil oil recipe at

Burst of Summer 
Having a batch of fresh basil oil on hand can take several meals in one week to the next level. Use it as a sauce with salmon or halibut, drizzled over fresh tomatoes and mozzarella or doctored up with a little parmesan and tossed with pasta.


3 oz fresh basil (2 cups, packed)
3/4 cup olive oil

salt and pepper to taste 

Bring a medium pot of water to a rolling boil while you prepare a bowl of ice water. Blanch the basil in the boiling water for about a minute.

With a slotted spoon, remove the basil from the boiling water and plunge it into the ice water for several minutes.

Drain the basil and dry it well. Purée the basil in a blender and very slowly start adding the olive oil. Add salt and pepper to taste.

When making fresh basil oil, an ice bath followed by a drying cycle in a salad spinner ensures a vibrant green color when it hits the blender.

The basil oil stores well in the refrigerator for about a week, or frozen in ice cube trays to add to soups and sauces long after summer has faded.



view related blog post:  Cherishing Summer's Bounty