Basil Olive Oil Dipping Sauce
Our Basil Olive Oil dipping sauce is a family favorite. It’s so easy to make and truly elevates any meal. Serve with a loaf of crusty bread for dipping, pour over pasta, or drizzle over a caprese salad.
Similar to pesto, this dipping sauce is a perfect addition to family dinners, and is wonderfully simple. It also doesn’t include cheese or nuts like a traditional pesto sauce, making it naturally vegan and appealing to everyone. You’ll only need five ingredients, including lots of fresh basil.
This delicious basil oil was inspired by my Pistachio Pesto, and pairs beautifully with this Fluffy Focaccia Bread Recipe. Whether you’re enjoying it with homemade focaccia or trying new savory sandwich spreads, the classic flavor of this dipping sauce never disappoints.
What You’ll Need to Make it
You’ll need just 5 simple ingredients to make this basil olive oil.
- Basil: One of this recipe’s most integral ingredients. Basil plants and fresh basil leaves can be found at most grocery stores, and are what give this dipping sauce its iconic taste and beautiful color.
- Olive Oil: We recommend a good quality, extra virgin olive oil to tie this basil olive oil recipe together.
- Crushed Red Pepper Flakes: For a subtle heat and depth of flavor.
- Garlic, Roughly Chopped: Garlic is a must-have for basil oils and sauces, and gives this dipping sauce a savory bite.
- Salt: For a touch of extra flavor, depending on your preference.
How to Make this Basil Oil Dipping Sauce
Add about a quart of water to large pot and bring to a boil. Add a half teaspoon of salt to the boiling water and stir to dissolve. On the side, add ice and cold water to a medium bowl.
Add the basil to the water and blanch for just 15 seconds. By then, the color should be vibrant green. Drain the basil immediately and plunge into the ice bath to stop it from further cooking.
Remove the basil from the water. Gently squeeze the leaves to remove most of the water and drain on paper towels.
Remove leaves from the stems, if still attached. Peel the garlic and roughly chop. Add the basil leaves to a blender along with the garlic, crushed red pepper, half a teaspoon of salt, and oil.
Blend on medium speed, increasing speed until everything is pulverized. Set the basil olive oil aside for a minimum of one hour, allowing the flavors to mingle.
Enjoy with your choice of crusty bread. If refrigerated, bring to room temperature before serving. This basil olive oil is also delicious on pasta.
Tips & Variations
- For a slight tang and sharpness, you can add a squeeze of lemon juice to brighten this sauce.
- Balsamic vinegars pair well with this basil oil, and can be used to add a subtle sweetness and acidity.
- If you prefer, black pepper can be used in place of crushed red pepper flakes, and can be added to taste.
- This basil oil is fantastic drizzled over tomatoes or fresh mozzarella.
How to Store Basil Olive Oil Dipping Sauce
You can store this oil in a sealed glass container in the fridge for up to one week. However, you should bring it back to room temperature before serving.
More Easy Dips and Sides
If you’re looking for a healthy dip for your next get-together, try this refreshing White Bean Dip Recipe or our Muhammara, a rich Red Pepper Dip.
For more easy sides, check out this recipe for delicious & easy Tomato Tarts, or our Best Bruschetta Recipe.
Basil Olive Oil Dipping Sauce
Ingredients
- 1 cup packed fresh basil leaves with stems
- ½ cup olive oil
- ½ tsp crushed red pepper flakes
- 2 cloves garlic
- 1 tsp salt divided
Instructions
- Add about 1 – 1 ½ quarts of water to large pot and bring to a boil. On the side, add ice and cold water to a medium bowl.
- Add ½ tsp salt to the boiling and stir to dissolve.
- Add the basil to the water and boil for for just 15 seconds. The color should be bright green.
- Drain the bail immediately and plunge into the ice bath to stop it from further cooking.
- Remove the basil from the water. Gently squeeze the leaves to remove most of the water and drain on paper towels. Remove leaves from the stems if still attached.
- Peel the garlic and roughly chop.
- Add the basil leaves to a blender along with the the garlic, crushed red pepper, ½ tsp/3g salt, and oil.
- Blend on medium speed, increasing speed until everything is pulverized.
- Set aside for a minimum of one hour for flavours to mingle.
- Store the oil in a sealed glass container in the fridge for up to 1 week.
- Before serving, bring to room temperature.
Notes
Nutrition
