Basil Oil
Prep time
Cook time
Total time
This super versatile oil is simpler and "cleaner" than pesto but just as tasty. I love it over fresh sliced tomatoes, a strawberry salad or anything grilled.
Makes: about ½ cup
  • 1 cup basil leaves (packed)
  • ½ cup olive oil
  • sea salt + pepper
  1. Blanch basil leaves in boiling water for 10 seconds. Remove, drain and pat dry.
  2. Add to blender or food processor with oil and process until almost completely smooth. Season with plenty of salt and a touch of pepper. Keeps for about a week in the fridge. Enjoy!
Recipe by the pig & quill at