Table of Contents
Enhance your grilled vegetables with a homemade olive and basil oil that adds a burst of fresh flavor. This simple yet delicious condiment is perfect for summer barbecues or a healthy dinner option. Making your own oil allows you to control the ingredients and enjoy a vibrant, aromatic finishing touch.
Ingredients Needed
- 1 cup extra virgin olive oil
- 1/2 cup fresh basil leaves
- 2 cloves garlic, minced
- 1 teaspoon lemon juice (optional)
- Salt to taste
Steps to Prepare
Start by washing the fresh basil leaves thoroughly and patting them dry. In a blender or food processor, combine the basil, minced garlic, and a pinch of salt. Blend until the mixture is finely chopped and fragrant.
Slowly pour in the olive oil while the blender is running. Continue blending until the mixture is well combined and slightly emulsified. If desired, add a teaspoon of lemon juice to brighten the flavor.
Transfer the oil to a clean jar or bottle. Let it sit for at least an hour to allow the flavors to meld. For a stronger basil flavor, you can infuse the oil for up to 24 hours in the refrigerator.
Serving Suggestions
Drizzle the homemade olive and basil oil over freshly grilled vegetables such as zucchini, bell peppers, or eggplant. It also pairs beautifully with salads, roasted potatoes, or as a dip for crusty bread. The vibrant green color and fresh aroma make it a perfect finishing touch for your dishes.
Storage Tips
Store the olive and basil oil in an airtight container in the refrigerator. It will stay fresh for up to one week. To enjoy the full flavor, bring it to room temperature before drizzling over your dishes.