Basil Dipping Oil Recipe

click to rate
1 vote | 1757 views

This is an easy and quick dipping oil. It is a nice dipping oil for freshly baked breads. I did not add salt, pepper or other ingredients that may seem appropriate. The oil is basically pesto sauce without, pine nuts, cheese and garlic. It makes a great base for a tasty bruschetta with tomatos and mozzarella when tomatos are at their best. Combined with cream cheese and cream it becomes great pasta sauce. It can easily be transformed into pesto; used as a base for other sauces, or finishing garnishes. The small amount of lemon juice adds a bit of acidity. The Vitamin C granules (ascorbic acid) are used as a color preserver. It helps keeps the oil green and not turn brown from oxidation like Basil will if bruised or cut. It stores for a few days refrigereated but don't keep it too long. It will solidify when regrigerated so bring to room temperature for use if refrigerated. It takes only a few minutes.

Prep time:
Servings: 1 1/2 Cups


  • 1 1/4 cup extra virgin olive oil
  • 4 oz fresh basil, stemmed, rinsed, blanched/shocked and rough chopped
  • 1 1/2 tsp lemon juice
  • 1/2 tsp Vitamin C granules (ascorbic acid)


  1. Combine all ingredients in a blender and puree until completely combined. Use now or refrigerate for use later.


Add the recipe to which day?
« Today - Sep 27 »
Today - Sep 27
Sep 28 - Oct 04
October 5 - 11
October 12 - 18
Please select a day
or Cancel
Loading... Adding to Planner


How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment