Basil Oil Recipe: How to Make Intense, Vibrant Green Basil Oil at Home

Instructions:

1. Prep the Basil: Thoroughly wash and dry the basil leaves. Discard any tough stems or brown spots. Weigh 4 oz (115g) of usable leaves.
2. Set Up the Stations: Bring 6 cups of water to a rolling boil in the stockpot. Simultaneously, prepare a large ice bath (a bowl filled with ice and a little cold water) right next to the stove.
3. Blanch: Carefully submerge the basil leaves into the boiling water. Cook for only 15–30 seconds. The leaves will turn a dramatically bright, emerald green.
4. Shock: Immediately transfer the basil leaves using a slotted spoon or strainer into the prepared ice bath. This stops the cooking process and locks in the color.
5. Dry: Remove the shocked basil from the ice bath. Squeeze out as much excess water as possible using your hands or pressing lightly between clean tea towels. This step is critical; water shortens the oil’s shelf life.
6. Combine Ingredients: Place the dried, shocked basil leaves, the olive oil, and the salt into the jug of a high-speed blender.
7. Blend: Start blending on low speed, gradually increasing to the highest speed. Blend for 2–3 minutes until the mixture is entirely smooth, warm to the touch, and the basil is fully broken down.
8. Rest (Optional): Turn off the blender and let the mixture sit for 5–10 minutes. This allows the oil to extract more flavor and heat to dissipate slightly.
9. Set Up Strainer: Line a fine-mesh sieve with two layers of clean cheesecloth. Place the sieve over a bowl or measuring jug to catch the strained oil.
10. Pour and Drip: Slowly pour the basil mixture into the lined sieve. Allow the oil to drip naturally through the cheesecloth into the container below. Do not press or squeeze the solids (pulp) immediately.
11. Finish Strain: After the oil has mostly drained (about 10 minutes), gently gather the edges of the cheesecloth and lightly twist. Press very gently to extract the last remaining oil.
12. Store: Transfer the clear, vibrant basil oil into a sterilized, airtight bottle or jar. Store refrigerated and use within 5–7 days, or freeze immediately for long-term use.