Making basil oil is incredibly easy, and you’ll be amazed at how often you want to use it in your cooking. Flavorful and ...

Any carrier oil works: avocado, olive, sweet almond, or grapeseed are all great options. You can speed up the infusion by gently heating the oil and herbs in a double boiler on low for 2–3 hours.

Basil Infused Olive Oil. Gather two cups of rinsed, loosely-packed fresh basil leaves. Blanch for 20 seconds, and immediately plunge into a bowl of ice water. Drain and thoroughly pat dry.

Slowly drizzle in 6 to 8 tablespoons of olive oil. Taste and adjust seasoning as needed. Add a few pinches of salt and, if desired, freshly ground black pepper.

One solution is to blend the leaves with olive oil to make Basil Paste, which can be frozen and used later, long after the summer sun has set. Another preservation option is to dry them.