Low Sodium Creamy Thai Basil Herb Oil

Total time15 min

Prep time10 min

Cook time5 min

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Ingredients

8 servings

For the herb oil

½ cup neutral oil (such as avocado oil or light olive oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
3 tbsp garlic-infused oil
1 cup fresh thai basil leaves, loosely packed
½ cup fresh cilantro leaves and tender stems
2 tbsp scallion greens, thinly sliced (green tops only)
1 tbsp fresh ginger, peeled and finely grated
1 tbsp fresh lime juice
1 tsp lime zest
3 tbsp full-fat coconut milk
1 tsp fish sauce
½ tsp maple syrup
¼ tsp fine salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 small red chili (such as bird's eye or serrano), thinly sliced (optional)

Instructions

1
Combine the avocado oil and garlic-infused oil in a small saucepan over medium-low heat until just warm to the touch, about 2 minutes — do not let it simmer or smoke. Remove from heat.
2
Add the Thai basil, cilantro, scallion greens, grated ginger, lime juice, lime zest, coconut milk, fish sauce, maple syrup, and salt to a blender or food processor. Pour the warm oil over the herbs.

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