What to Do With End-of-Season Basil: Two Easy Basil Oils You’ll Love

It’s that bittersweet time of year when the air turns crisp but the basil in the garden is still growing strong. 🌿 If you’re looking at your overflowing plants and wondering how to use it all up before the chill sets in, I’ve got you covered. Beyond pesto (which we all love), two of my favorite ways to preserve basil’s flavor are: basil oil purée and basil-infused olive oil. Each has its own personality — one bold and bright, the other subtle and smooth — and both are worth making.

1. Basil Oil Purée (Bright + Bold)

• Flavor: Fresh, intense basil taste, vibrant green color.

• Method: Blanch basil, shock in ice water, dry well, blend with olive oil, and strain.

• Use: Drizzle on pasta, soups, grilled veggies, or my favorite — Caprese salad. It brings that garden-fresh pop of summer to any dish.

• Storage: Best kept in the fridge up to a week or frozen in cubes for months.

2. Basil-Infused Olive Oil (Subtle + Smooth)

• Flavor: Gentle, aromatic basil notes steeped into golden oil.

• Method: Lightly bruise basil leaves, steep in gently warmed olive oil, strain.

• Use: Perfect for dipping bread, marinating proteins, or finishing roasted fall veggies.

• Storage: Store in a sterilized, sealed bottle in a cool dark place. Use within 2–4 weeks.

Food Safety Note: Fresh herbs in oil can harbor bacteria if stored too long. Keep purée oil refrigerated or frozen. Infused oils should be made in small batches and enjoyed within a few weeks.

As summer gives way to fall, basil doesn’t have to go to waste. These two oils are simple, versatile, and a delicious way to savor the season long after the garden slows down. Try them both and see which one becomes your go-to!