This basil oil recipe is made with fresh basil, garlic and olive oil. I am completely addicted to this basil sauce, my favorite way to use it is to drizzle it on top of a caprese salad. It also makes a wonderful dipping sauce for bread. This basil oil was inspired by the pesto that my mom used to make when I was kid. At that time, it was very hard to find parmesan or pine nuts in the south of Ecuador, so I grew up eating this more liquid version of pesto.
There are so many ways to use this sauce: in salads, as a dip, on top of grilled meat or fish, drizzle it over soups for a burst of flavor, add it grilled cheese sandwiches or pizza, mix it with rice for a delicious basil garlic rice, drizzle it over roasted vegetables, etc.
Basil oil sauce
- 2 cups of packed basil leaves
- ½-1 cup cup of olive oil adjust based on the thickness level you prefer
- 1-2 garlic cloves add more if you are a garlic lover
- Salt to taste
- Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce.
- The basil oil can be used immediately or refrigerated until ready to use. For freshest flavor, use the basil garlic oil within 24-48 hours.
You can adjust the thickness level of the basil oil based on your preference, for a thicker sauce you can use about ½ cup of olive oil and for a more liquid basil oil use 1 cup of olive oil. I usually use 1-2 garlic cloves if I’m making this sauce for guests, but if it’s just the family, since we’re all garlic lovers, I will double the amount of garlic.
Step by step preparation photos for basil garlic sauce