basil oil
Made for drizzling, dipping, or cooking. This easy, flavorful recipe is versatile and freezer-friendly!
Servings 10
Equipment
- food processor
Ingredients
- 3/4 cup basil leaves packed
- 1/2 cup mild extra virgin olive oil more to desired consistency
- 2 garlic cloves
- Juice of 1/2 medium lemon
- 1/2 tsp salt more to taste
- 1/2 tsp pepper more to taste
- Optional: pinch of red pepper flakes
Instructions
- Add all of the ingredients to a food processor and pulse until well blended.
- Taste the mixture and adjust with additional salt, pepper, or lemon juice as needed. Add red pepper flakes if desired for heat.
- Transfer the basil oil to a sealed jar and store in the refrigerator for up to 1 week.
Notes
This recipe makes approximately 2/3 cup basil oil in total.
Storage:
To freeze, pour the basil oil into a freezer-safe container and add a thin layer of olive oil or lemon juice on top to preserve the color.
You can also freeze the oil in ice cube trays until frozen, then remove them from the trays and place them in freezer-safe bags.
The basil oil will keep in the freezer for up to 3 months. Thaw overnight in the fridge.
