Recipe: Basil-Infused Oil

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Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...


The farmers’ markets are still bursting with bright green, fragrant bunches of peak-season basil. If you’re looking for a new way to enjoy one of summer’s best treats, here is a terrific – and extremely simple – recipe for basil-infused olive oil.

Perfect drizzled over fresh tomatoes, corn on the cob, and grilled fish or chicken.

Basil-Infused Olive Oil

1 Cup Fresh Basil Leaves

1 Cup Extra Virgin Olive Oil


Bring a pot of water to a boil and blanch the basil leaves for 15 seconds. Remove them from the water and lay them out on a clean dish towel. Place another clean dish towel over the top and press all of the moisture out. Transfer the basil leaves to the blender and add the olive oil. Blend until completely smooth.

Pour the oil through a fine mesh strainer with a bowl underneath or through a colander lined with four layers of cheesecloth. You could also try using a coffee filter but the process will be pretty slow. Repeat the straining process 2 more times. Pour the basil oil into a clean jar, cover and chill. Take the oil out of the fridge about a half an hour before you want to use it so that it will become fluid. Use within 2 weeks.


Basil – Four Winds Farm

Olive Oil –  Gigi Hudson Valley

This recipe originally appeared It is re-posted here with permission of the author.

Photo Credit: Cheryl Paff

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