Dining and Cooking
Condiments and Seasonings

Bright Green Basil Oil for Plating



Today, I’m showing you how to make a beautiful vibrant green basil oil. Fresh and full of flavour, this bright green plating oil can be used as garnish, on salads, in dressings, on cheese and anywhere else that the bright flavour of basil is normally goes.

I’ve done a similar video to this in the past which you can check out here:

That method is slightly more complicated and time consuming while this method is super easy and only takes about 5 minutes.

Bright Green Basil Oil Recipe:
100 g fresh basil
50 g fresh baby spinach
250 ml neutral flavoured oil (light canola/ vegetable)

Method:
Blitz everything together on high in a blender for approximately 3 minutes. The heat from the base of the blender will heat through the herbs and release a more vibrant colour. Once the oil is warm to the touch and steaming a little, place a medium sized bowl over an ice bath and line it with a strainer lined with cheesecloth or a coffee filter. Pour in the oil into the strainer and leave to seep through. Once all the oil has strained through, place in a container or squeeze bottle and store in the fridge for up to 5 days.

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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, Binging With Babish and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.

32 Comments

  3. Kaylee C.

    I’ve been watching your channel for a month now, and your videos are really nice to watch when I get bored.

  5. wana70r

    You overheat the basil and it will turn green-brown. Basil oil should be nice green dark color.

  8. Andreas

    Love your videos! How long can you put it in the fridge to stay fresh and green? Greetings from Germany

  11. Luke Mcquillan

    Hello nice video😊 hope you're well?

    Was just wondering, after you've put the sieve and cloth over the ice bowl, to let it strain, how do you separate the oil from the water, or did you just switch the bowls out? Thankyou 😊

  15. Willi

    How can i do this without a heated blender? So with a regular mixer and occasionally in the microwave? Or preheated oil?

  16. Amol Pathak

    What's your opinion about blanching the basil leaves and shocking it up in ice water?? We follow this method to make pesto in our restaurant. It comes out pretty green in color.

  25. brison

    Ooh, so vibrant. However, it would be such a waste to throw away that green herby pulp. I suppose one can turn that into a sauce or pesto?

  28. roloqween

    Would this work for different herbs in the same way. Would you always use spinach in that case too?

  31. Chef Henry

    Keep coming back to this. THank you
    What do you think of cooking this off in a saucepan for a few minutes to evaporate the excess water and get a more thick oil consistency? I'm trying to think of whether this will change the color or taste. Cheers!

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