Sure, you’ve had pesto pizza and a fresh basil garnish on your Margherita, but have you ever tried basil oil? This simple finishing oil is easy to make and packs a sweet, peppery punch — and it’s not just infused: It’s blended and strained, which amplifies the basil flavour in a big way. 

This recipe uses only two ingredients, so it’s important that both are high quality. Look for fresh basil and choose an olive oil brand you can trust. After you emulsify the ingredients, give this oil plenty of time to strain. Here at Ooni HQ, we have a Chemex (a glass coffee maker that doubles as an all-purpose filter), but a cheesecloth, a strainer and a bowl will work perfectly well (and we’ve even been known to use paper towels in a pinch). 

Once the oil has gone through your filter, you’ll be left with an emerald green elixir, which you can store in the fridge until you’re ready to use it (but bring it up to room temperature before attempting any drizzling). We love it in place of fresh basil leaves on top of a pizza Margherita, but use it on anything you see fit. You can distribute the oil with a spoon, but if you’re going for presentation points, a plastic squirt bottle or glass bottle with a nozzle will make the oil easier to control.

This recipe is part of our garnish of the month series. Find the rest of the series here.