Pistachio Free Garlic Basil Herb Oil
There is something deeply satisfying about making your own herb oil from scratch, and this garlic-infused version is the kind of thing that quietly elevates everything it touches. Warming the olive oil low and slow with smashed garlic, thyme, and rosemary coaxes out deep, savory flavor without any bitterness — the key is patience and keeping that heat gentle. Once the basil goes in off the heat, it steeps into something fragrant and gorgeous, turning the oil a soft, luminous green. Store-bought flavored oils can be a gamble when you're navigating nut-related concerns, since shared facilities and vague labeling make it hard to know exactly what's in the bottle. This one is made entirely from whole, recognizable ingredients you control from start to finish. Drizzle it over crusty bread, roasted vegetables, grilled chicken, or a simple pasta and it instantly tastes like you did far more work than you actually did. 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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