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Basil Oil

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This basil oil recipe is a delicious, versatile condiment that can be used to flavor bread, fish, meat, or vegetables. It makes a great homemade gift, too.

This basil oil recipe is so easy to make! It's a delicious topping for many dishes, and this recipe makes a great holiday gift.

Basil is plentiful this time of year, and I have an abundance of it in my garden and my farm share. I love to make lots of pesto to store in the freezer and enjoy throughout the winter.

I recently tasted a restaurant appetizer that inspired me to branch out a bit. After one bite of basil oil drizzled on flatbread, I knew I wanted to recreate this flavorful dish at home.

Homemade basil oil is so easy to make in the blender.

To make this basil-infused oil, you simply blend the ingredients in a high powered blender and store it in the refrigerator. I like to blanch the basil leaves in boiling water before blending in order to preserve the bright color.

This homemade basil oil recipe can be served with bread, or try it as a flavorful sauce over pasta, fish, meat, grilled vegetables, or salad. It keeps in the refrigerator for up to a week, and you can also freeze it for future use. If you have a cabinet that isn’t too warm, you can also store this at room temperature.

Try my peach tomato basil salad for another delicious way to use up basil from the garden.

Basil Oil

This homemade basil oil is a delicious topping on bread.
Print Recipe
5 from 1 vote
This basil oil recipe is a delicious way to use up fresh summer basil from the garden.
Prep Time:10 mins
Cook Time:0 mins
Total Time:10 mins


  • 2 cups basil leaves loosely packed
  • 1/2 clove garlic
  • 1 3/4 cups olive oil divided
  • 1/4 tsp salt or to taste


  • Blanch the basil leaves in boiling water for 10 seconds. Drain the basil and transfer it to a bowl of cold water.
  • Drain the basil again and place it in a food processor. Add the garlic, salt, and 1/2 cup olive oil.  Process well.
  • Add the remaining 1 1/4 cups of oil to the food processor and pulse to combine. Scrape down the sides if needed.
  • Store the basil oil in an airtight container in the refrigerator for up to a week.


Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Servings: 32
Calories: 11kcal
Cost: $.09 per tablespoon

Basil Oil Recipe Price Breakdown

This oil costs $3.01 to make and it yields about 2 cups.  Basil oil is a delicious flavoring for many different meals, and it also makes a great gift.

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(Note: The images in this post were updated in 2018.)


  1. does that 11kcal mean 11 thousand calories for the whole batch? looks fantastic and I am going to make it right now!

  2. 5 stars
    I made this one week ago and it is YUMMO-LICOUS. I did use extra hot garlic. It’s very flavorful and good on rotisserie chicken, sauteed veggies, shrimp, salmon, and I also used it on my pizza dough instead of sauce. I’m making more to freeze. COVID-19, and working from home, making wine, and social distancing has me really experimenting with different recipes. Thank you for sharing your recipe. Cheers!

  3. Simply storing basil leaves, olive oil and salt in a container in the fridge will last for months. Why would this only last a week??!!

    1. There’s conflicting information about whether it’s safe to store basil oil long-term in the refrigerator (with a risk of botulism). To play it safe, I recommend freezing it.

  4. Annemarie, you state in your recipe that you store in the fridge up to a week and then in your response to a reader you state that you store it at room temperature for a couple of weeks? Which is the way to keep this basil oil good? Txs.

    1. I typically store it in the fridge, but room temperature should work too as long as your kitchen isn’t too warm. After a week in the fridge, I freeze whatever is left in an ice cube tray. I can use these cubes down the road in soups or other recipes.

    1. I store this in the fridge for up to a week. (It can also be stored at room temperature if your kitchen is fairly cool.) Leftovers can be frozen for future use.

  5. Thanks so much for this! I am going to make this Christmas eve. I chose my brother who is almost as much as a foodie as I am, as secret santa this year. I was drawing a complete blank as to what to get him…Until now! I will package it with some yummy bread from a local bakery in the gift:) I may even make a double batch so I can have one too! What oz bottle does this fill?

  6. Annemarie,
    This looks delicious–but only a week in the fridge? Short of giving it away, any suggestions for how to use up 2 cups of basil oil in a week? I’m already thinking pizza, and pasta . . .

    1. Kirsten, I’ve read that you can freeze herbs in oil in an ice cube tray. This would probably be a good solution since there’s no way I could eat this all in 1 week either!

      1. Rebecca, I think that would work well too. I recently froze some chives in olive oil, but I haven’t tried them out of the freezer yet.

    2. Kirsten, you could always make a smaller batch if you don’t think you could use it all. It’s great in pasta, on bread, over veggies or meat, etc. Also, if the week runs out and you haven’t used it all, you can put it back in the food processor, add some more basil and nuts, and mix it into a pesto. This is great to have in the freezer. Another option is to strain out the basil and store it longer as a basil-flavored oil without the leaves.

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