Lactose Free Garlic Basil Herb Oil
Fragrant, deeply savory, and impossibly versatile, this infused oil is the kind of thing you'll want to drizzle on absolutely everything. Garlic is gently coaxed in low heat until pale golden and sweet, while thyme and rosemary slowly release their woodsy, aromatic oils into the base. Fresh basil goes in off the heat, steeping just long enough to turn the whole batch a gorgeous green-tinged gold. The result is a silky, herb-forward oil that tastes like it came from a fancy bottle at a specialty shop — except you made it in about 20 minutes on your stovetop. Since it's built entirely on olive oil and fresh herbs, it's naturally free of any dairy, making it a brilliant finishing oil for people who need to skip butter-based sauces without sacrificing richness or depth. Use it to finish pasta, spoon it over grilled vegetables, dunk crusty bread into it, or stir it into a simple vinaigrette. Keep a jar in the fridge and your weeknight cooking instantly feels a little more elevated.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 4 cloves garlic, lightly smashed and peeled
- ½ cup fresh basil leaves, loosely packed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil, smashed garlic cloves, thyme sprigs, and rosemary sprigs in a small saucepan. Set over the lowest heat your burner allows and warm until the oil reaches a gentle, lazy sizzle around the garlic — small bubbles forming slowly at the edges of the cloves, about 8–10 minutes. The garlic should turn pale golden and fragrant but not brown; if it begins to color quickly, lift the pan off the heat for 30 seconds.
- 2
Remove the pan from the heat and add the fresh basil leaves, pressing them gently into the warm oil with a spoon. Let the basil steep in the residual heat for 5 minutes, until the leaves are wilted and the oil is bright green-tinged and fragrant.
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