Peanut Free Garlic Basil Herb Oil
There is something almost meditative about making your own herb oil from scratch — the slow sizzle of garlic in good olive oil, the moment fresh basil hits the warm pan and turns everything a gorgeous shade of green. This infused oil is built entirely from whole, recognizable ingredients: extra-virgin olive oil, fresh garlic, basil, thyme, rosemary, and a pinch of sea salt. No blends, no mystery additives, no shared-facility anxiety that comes with so many store-bought condiments. The technique is gentle by design — low heat coaxes the garlic to pale gold without burning, and the residual warmth does all the work on the basil, pulling out that bright, grassy fragrance without any bitterness. Straining everything through a fine-mesh sieve leaves you with a silky, jewel-toned oil that's as beautiful as it is versatile. Drizzle it over crusty bread, toss it with pasta, or spoon it over roasted vegetables — it elevates just about anything it touches. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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