Skip to content
Memorial Day Sale | Kick off summer with 20% off sitewide! Shop Now
Sale | Kick off summer with 20% off sitewide! Shop Now
2
days
2 3
hrs
1 7
mins
0 1
secs
Shipping icon
Free Shipping over $35*

on all qualifying orders

Great pizza icon
Great Pizza

or we'll buy it back within 60 days

Klarna
Shop now, pay later with Klarna.

4 interest-free payments

Basil oil being poured out of a glass onto a spoon then drizzled on a pizza topped with tomato sauce and mozzarella

Basil Finishing Oil for Pizza

Sure, you’ve had pesto pizza and a fresh basil garnish on your Margherita, but have you ever tried basil oil? This simple finishing oil is easy to make and packs a sweet, peppery punch — and it’s not just infused: It’s blended and strained, which amplifies the basil flavor in a big way. 

This recipe uses only two ingredients, so it’s important that both are high quality. Look for fresh basil and choose an olive oil brand you can trust. After you emulsify the ingredients, give this oil plenty of time to strain. Here at Ooni HQ, we have a Chemex (a glass coffee maker that doubles as an all-purpose filter), but a cheesecloth, a strainer and a bowl will work perfectly well (and we’ve even been known to use paper towels in a pinch). 

Once the oil has gone through your filter, you’ll be left with an emerald green elixir, which you can store in the fridge until you’re ready to use it (but bring it up to room temperature before attempting any drizzling). We love it in place of fresh basil leaves on top of a pizza Margherita, but use it on anything you see fit. You can distribute the oil with a spoon, but if you’re going for presentation points, a plastic squirt bottle or glass bottle with a nozzle will make the oil easier to control.

This recipe is part of our garnish of the month series. Find the rest of the series here

Notes: We love this oil on pizza, but you can also use it in salad dressings, on eggs, in a pesto recipe, or as a dip for baguettes and pizza crusts, among other things. 

Time 
10 minutes active, 1 hour passive

Yield 
1 cup (237 milliliters)

Equipment 
medium-sized saucepan
medium-sized bowl
small bowl or measuring jug
cheesecloth, or Chemex filter
blender

Ingredients 
2 packed cups (about 120 grams) basil leaves, stems removed
1 cup (230 grams) extra-virgin olive oil
1 teaspoon (5 grams) sea salt

Method
Bring the water to a boil in a medium-sized saucepan. While you wait for the water to boil, prepare an ice bath in a medium-sized bowl. 

Blanch the basil leaves for 6 to 8 seconds in your saucepan of boiling water. Then, strain the leaves and immediately move them to the ice bath. When they’re cool, remove the basil leaves from the ice bath and squeeze out any excess water. 

Combine the basil and oil in a blender and pulse until smooth; then, strain the mixture through cheesecloth or a Chemex filter into a small bowl or measuring jug. You should be left with a clear, fragrant, vivid green oil. 

Store the basil oil in an airtight container in the fridge for up to a week. Bring the oil to room temperature before you drizzle it on pizza or use it in a recipe.

Download the Ooni App

Pizza Dough Calculator, recipes and videos

Download on the App Store Get it on Google Play
Previous article Hot Cross Chelsea Buns
Next article Sweet Pistachio and White Chocolate Pizza

Subscribe

We'll send you epic recipes and exclusive offers

Added to your cart:

Product title

  • (-)
Cart subtotal