Basil Oil

Basic Recipe 15

Preparation info

  • Difficulty


  • Makes

    400 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 150g Fresh basil leaves, blanched and refreshed
  • 350ml Extra virgin olive oil
  • 2 Garlic cloves, peeled and finely chopped
  • Lemon juice to taste
  • Salt
  • Freshly ground pepper


Blanche the basil leaves in boiling water for 15 seconds and refresh in iced water. Drain the basil and dry on a clean tea towel to absorb any excess water. Pour 50ml olive oil into a blender and with the motor running, add the garlic and blend to a puree. Feed the basil into the blender. Pour in the remaining oil and continue to blend until smooth. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon. Pour the basil puree into a sieve lined with a double-layer of muslin cloth set over a bowl to collect the oil. When the oil has drained, discard the pulp. Store the basil oil in a sealed bottle and refrigerate until ready to use.