Basil Oil

Date Added: Nov 8, 2010 Italian Gluten Free
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Prep Time

8 hrs

Cook Time

0 mins

Ready In

8 hrs



*to adjust serving size click on "serving box".


A nice refreshing oil to garnish your plate or to drizzle over pasta or soup.


  • 2  Cup(s) Water, for boiling
  • 1
  •  As Needed Salt
  • 2
  • 1/2  Cup(s) Parsley
  • 3
  • 2  Cup(s) Basil, chopped
  • 4
  • 3/4  Cup(s) Canola Oil
  • 5


    1. Bring salted water to a boil.
    2. Add parsley into a strainer and place it into the boiling water to blanch it for 10 seconds. Then place into an ice bath to stop the cooking process.
    3. Next squeeze out the excess water & dry as much as possible.
    4. Quick chop your parsley and basil & place into a blender.
    5. Turn on the blender and slowly add the canola oil, ensure you blend well.
    6. Turn off blender, scrap down the sides and blend a little longer.
    7. Place a coffee filter into a strainer and place over a container.
    8. Next pour in your ingredients from the blender. It takes about an hour for it to strain through. Then let it sit in the refrigerator overnight prior to using.

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