Turmeric Free Garlic Basil Herb Oil
There is something deeply satisfying about a homemade herb oil that smells this good — warm garlic, woodsy rosemary and thyme, and a hit of fresh basil all melted together into something you'll want to drizzle on absolutely everything. Many store-bought infused oils sneak in spice blends or anti-inflammatory additives that can be a real headache to vet, so making your own from scratch puts you fully in control of every single ingredient. The technique here is gentle and forgiving: low heat coaxes the garlic to a soft, pale gold without any bitterness, while the residual warmth does all the work on the basil, pulling out that gorgeous green color without cooking it to death. Straining everything through a fine-mesh sieve gives you a beautifully clean, glossy oil that looks as impressive as it tastes. Use it as a dipping oil for crusty bread, a finishing drizzle over roasted vegetables, a base for salad dressings, or spooned over pasta when you need dinner on the table fast. It keeps in the fridge for up to five days, so a single batch goes a long way through the week.
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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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