This easy herb oil recipe captures the bright, fresh flavors of your garden herbs in a smooth, versatile oil you can drizzle over just about anything. Perfect for dipping bread, finishing pastas, tossing with roasted vegetables, or bringing extra life to grilled meats.
If you’ve got a garden full of fresh herbs, this herb oil recipe is the best way to capture their wonderful flavor. It is vibrant, versatile, and comes together in minutes, perfect in so many ways.
Simple ingredients, big flavor, and totally customizable with your favorite herbs (and yes, you can even make it spicy).
Let's talk about how to make herb-infused oil, shall we?
Herb Oil Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Fresh Herbs
- Oil
Choosing Your Herbs
- Tender Herbs (Best for Smooth Oil). Some of my favorites are basil, parsley, cilantro, dill, chives, mint. Softer stems are fine to blend. Use your favorites.
- Mediterranean Staples. If you're thinking Mediterranean foods, choose basil-parsley for pasta, cilantro for grilled meats, dill-chives for seafood.
- Stronger Herbs. Rosemary, thyme, oregano, sage. Use only the leaves (discard woody stems). Great for roasted veggies and meats.
- Mix & Match. Blend different herbs for custom flavors and make your own signature blend. You can even toss in a chili pepper for some heat. Spice it up, my friends!
- Fresh is Key. Bright, healthy herbs make the most flavorful, vibrant oil.
Choosing Your Oil
- Neutral Oils. Grapeseed, avocado, or sunflower oil let the herbs shine. Great for versatile everyday use.
- Olive Oil. Extra virgin adds rich, fruity flavor. Best for Mediterranean-style herb oils and bread dipping.
- Blended Oils. Mix neutral and olive oil if you want balance, clean flavor with a hint of richness.
- Quality Counts. Use the freshest oil you can. Old or bitter oil will carry into the final flavor.
How to Make Herb Oil at Home - Quick Steps
Infusing oil with fresh herbs is easy! Here are the basic steps.
Blanch the Herbs. 10 seconds in boiling water, then ice bath.
Dry Well. Pat completely dry to avoid spoilage.
Blend. Puree herbs with oil until smooth.
Strain. Pass through cheesecloth or fine mesh; repeat if cloudy.
Boom! Done! It's that simple. Drizzle this oil over just about anything. This is one of Patty's favorites. She can't get enough of it.
Recipe Tips & Notes
- Can I Used Dried Herbs? Fresh beats dried when making herb oil. Dried herbs don’t puree well and bring more of a muted flavor. If that’s all you have, gently warm the dried herbs in oil for an infused version instead.
- Spice it up. Blend in a fresh chili pepper or pinch of chili flakes if you want that Chili Pepper Madness kick. You know you want to!
Uses for Herb Oil
You can drizzle this oil on anything! Here are some general ideas:
- Drizzle over pasta or pizza for a flourish of flavor!
- Use it as a dip for crusty bread.
- Toss with roasted veggies or potatoes to herbal punch.
- Finish grilled meats, chicken, or fish.
- Swirl into soups or sauces for extra flavor. Try my Cold Spanish Tomato Soup (Salmorejo recipe), my Roasted Red Pepper Soup recipe, or my awesome Butternut Squash Soup recipe. So good!
- Brighten up eggs or avocado toast.
- Use with your favorite salad dressings. It makes a great vinaigrette!
I'd love to hear your favorite ideas!
Storing Herb Oil
How long does herb oil last? Homemade herb-infused oil will last up to 1 week in the refrigerator in a sealed container. The oil may solidify when chilled. Simply bring it back to room temperature before using.
Can I freeze herb oil? Yes. For longer storage, freeze in small containers or ice cube trays for 2-3 months. Thaw portions as needed.
That's it, my friends. I hope you enjoy this herb oil recipe. I'd love to hear how you'll be using yours.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 100 easy recipes with big, bold flavor.
- Flavor Madness Cookbook, by Mike Hultquist
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Herb Oil Recipe
Ingredients
- ½ to 1 cup neutral oil olive oil, avocado oil, grapeseed, or your favorite
- 1 ½ to 2 cups fresh herbs packed (basil, parsley, cilantro, dill, tarragon, chives, mint, or a mix)
Instructions
- Blanch the herbs. Bring a small pot of water to a boil. Add the fresh herbs for about 10 seconds, just until bright green. Immediately transfer them to a bowl of ice water to stop the cooking. This locks in the vibrant green color and keeps your oil tasting fresh, not grassy.
- Dry completely. Drain the herbs and pat them very dry with paper towels or a clean kitchen towel. Any excess water can cause the oil to spoil faster.
- Puree. Add the herbs and oil to a blender or food processor. Blend until very smooth.
- Strain. Pour the mixture through a fine mesh strainer lined with cheesecloth into a clean bowl or jar. Let it drip naturally. Don’t press too hard or the oil may turn cloudy. For an ultra-smooth finish, allow it to sit for an hour, then strain again after sediment settles.
- Store. Transfer the strained herb oil to a clean glass jar or bottle. Seal and refrigerate.
Notes
Nutrition Information
Shelley McLeod says
Yay! herb oils! The herb infused oils can be pretty pricey! I think this can save me some pennies...plus, homemade is always better!! Thank you Mike for the recipe. I'll be making this soon! 🙂
Mike Hultquist says
Absolutely! Thanks, Shelley. Yes, definitely a $$$ saver.
Sharon says
Herb oil……wow…..a light bulb moment for me.
I’ve thrown away a lot of fresh herbs because of a short shelf life. No more waste. Cilantro oil will be the first for me
Thank you Mike
Mike Hultquist says
Yes, it's so good, Sharon! PERFECT way to keep those herbs. Glad to be helpful!
Andrea Gunn says
Hi Mike
I enjoy making some recipes and have one of the cookbooks. This herb oil sounds really tasty and I plan to make some. My question is do you think the red opal basil would work well with this process? I really have more than I need and I don’t think by itself it makes good pesto. Maybe I need pointers on that. In the past I’ve infused vinegar with the red basil and that worked well. Have you any ideas on how to use the red basi? I also have some tulsi, a bit of Thai and regular green going on. Thank you
Mike Hultquist says
Hi, Andrea. I've only used dark/red basil a handful of times and I think it would work nicely for making an infused oil. You can add more oil to dilute if you wanted, and you can also add other herbs to balance it out. However, by itself, I think it would make a flavorful basil oil. Let me know how you like it if you wind up making it.
Tina says
Thank you! I believe you to be a mind reader, at the very least, you read my mind. I have been ready to make this and wasn't finding the proper recipe. Voila! Here it is! Excellent and delicious. Thank you again!
Mike Hultquist says
Yes! BOOM! Great minds, right, Tina! It is that time of year to preserve. I hope you enjoy this one.
sandra says
Good morning,
I loved the recipe. Tks.
Mike Hultquist says
Thanks, Sandra!