How To Make Vibrant Homemade Basil Oil
This basil oil is so quick and easy to make, and you can use it on just about anything! Try it drizzled over fish, chicken, potatoes or eggs, use it in your next pasta dish, or add it in place of the oil in your favourite salad dressing.
Ingredients
2 cups The Good Oil extra virgin rapeseed oil
2 generous handfuls of basil, large stalks removed
2 cloves of garlic, finely chopped
Juice of half a lemon
½ tsp chilli flakes (optional)
Salt and pepper
Method
Blanch the basil leaves for 30 seconds in boiling water, then transfer immediately to a bowl of ice cold water (this will lock in the bright green colour). Remove and blot the water off with paper towels.
Transfer the leaves to the bowl of a food processor, and add the oil, garlic, lemon juice and chilli flakes. Blitz for a minute or two, or until the basil has been finely chopped and incorporated into the oil.
Season with salt and pepper, then transfer the oil to airtight jars. The oil keeps well in the fridge for up to two weeks.
Note: try our confit garlic cloves in place of the chopped garlic.
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The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point—perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.
South Island Rapeseed Crops
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