How to Make Basil Oil Paste by Food Fitness Faith


My wild and crazy purple and sweet basil plants.

I had a big problem!  Too much basil.

OK, I didn’t say that it was a BAD problem, but it was a problem nonetheless! I just didn’t have a lot of time to spend in my garden, and I couldn’t keep up with snipping off the blooms on my basil plants. I finally grabbed the scissors and went to work.

I decided to focus on one basil plant at a time. I chose the purple basil as my first victim. I cut back all of the stems by about half. 


I brought them inside and washed them, then left them in a colander to dry while I went about my busy day.

By the late afternoon, I realized I couldn’t neglect these poor plants much longer. I really should have dried them off and tended to them earlier, but I didn’t, so there you go. I tore off all of the leaves (I thought I’d never finish!) and dried off any that still were a little wet.


I got out my handy Vitamix and tossed in a handful of leaves, then added 2-3 Tablespoons of EVOO and blended. Good thing I have the tamper to push everything down. TIP: you must use the tamper with the lid on, removing only the plastic center part of the lid. Otherwise, the Vitamix will blend your tamper along with your mixture, as my husband found out the hard way!


I kept adding handfuls of leaves with 2-3 more T. of oil until I was done. I ended up with about 1 cup of basil oil paste.

I spooned it into a quart-size freezer baggie, flattened it out and froze it. 


This winter, I’ll break off piece to use in pasta and soup dishes! Yay! Now to find time to do the same with my sweet basil, lime basil and cinnamon basil!

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™