Back to Recipes

Basil Oil

Sauces, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 16 servings per recipe.

  • 1 1/2 cups fresh basil leaves
  • 1 cup olive oil or vegetable oil


  1. Rinse and drain 1 1/2 cups lightly packed fresh basil leaves.
  2. Pat leaves dry with towel.
  3. In a blender or food processor, combine basil leaves and 1 cup olive oil or vegetable oil. Whirl just until leaves are finely chopped (do not puree).
  4. Pour mixture into a 1 to 1 1/2 quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165 degrees on a thermometer, 3-4 minutes. Be sure the oil is heated to this temperature to kill any bacteria in the mixture.
  5. Remove from heat and let stand until cool, about an hour.
  6. Line fine wire strainer with two layers of cheesecloth and set over a small bowl.
  7. Pour oil mixture into strainer.
  8. After oil passes through, gently press basil to remaining oil.
  9. Discard basil.
  10. Serve oil or store in an airtight container in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but will quickly liquefy when it comes back to room temperature.

About This Recipe

Infused oils make a great salad dressing or bread dip.

More recipes like this

Hungarian Goulash

Dinner, Ethnic, High Potassium, High Protein

Zucchini Spinach Casserole

Dinner, Low Phosphorus, Low Sodium

Kickin’ Chicken Tacos

Dinner, Lunch, Salads, Low Phosphorus