Make your own basil and olive oil blend. Swirl a little Homemade Basil Oil on soup, or make salad dressing. Homemade is healthier and cheaper than store-bought.
Pin Basil Oil here.
Homemade Basil oil seems a little out of left field for me. What, this is a recipe where one of the main ingredients is oil? That means there is a lot of fat. What is going on? Let me explain myself. I made a delicious, vegetarian soup recipe that needed a little something extra. One of my favorite restaurants, Better Half in Atlanta, makes the most marvelous soups. Their soup always has a lot of components and a little flavor explosion. That is what my soup needed, a flavor explosion.
That is where a little touch of homemade basil oil comes in. A teaspoon of basil oil swirled on the top of the soup gave me the luxurious flavors and textures I was looking for. I tried to make a small batch of basil oil, just enough for the soup, but it wasn’t enough liquid for my blender to really puree the basil. So I decided to make a bigger batch. Finally our basil plants have taken off, and we are harvesting basil like crazy. So I get a fabulous recipe and use up some basil.
What else can you make with homemade basil oil? When you are making a salad dressing, replace the regular olive oil with basil oil. Having fish for dinner? Add a teaspoon of the basil oil on top of the fish, right before serving. Pasta? Did someone say pasta? The simplest pasta recipe in Italy is simply olive oil and fresh ground black pepper. Use the basil oil instead of extra virgin olive oil for one fragrant and fabulous pasta dish. I wouldn’t cook with this oil.
Think of this oil as a finishing oil. You want to add it to bring out bursts of flavor. Here is another one, a caprese salad. That is so simple, cut up tomatoes and fresh mozzarella. Drizzle some balsamic vinegar and basil oil on top. You can keep the Homemade Fresh Basil Oil, covered, in the refrigerator for about a week. Let it sit at room temperature for 30 minutes before using. It is that simple. By the way, you will get the soup recipe in two weeks.
If you want to be sure to see Food Done Light’s next recipe, Oven Fried Portabella Mushrooms, subscribe by email below. You won’t want to miss it.
Homemade Fresh Basil Oil
Serving size 1 tsp.
- 1 cup fresh basil leaves
- 1/2 cup olive oil not extra-virgin
Puree the basil and oil in a blender.
Pour into a small saucepan and bring to a simmer for about 1 minute.
Turn off the heat and let cool.
Strain the basil through a sieve into a bowl.
For clearer oil, strain again through cheesecloth or a coffee filter.
Cover and refrigerate for up to 1 week.
Let sit at room temperature for 30 minutes before using
I calculated 4 Weight Watcher Smartpoints.
Happy Healthy Eating,