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Pesto Herb Oil

An all-purpose herb oil that shines bright with adding a few spoonfuls of prepared pesto. Adapted from Peter Reinhart's Herb Oil. (see link)
Prep Time10 mins
Course: Main Course, Side Dish


  • 2 cups olive oil extra virgin or full-bodied (your choice)
  • 2 tbsp prepared pesto
  • 2 tbsp dried basil
  • 2 tbsp dried parsley
  • 1 tbsp dried oregano
  • 1 tbsp fresh or dried rosemary needles
  • 1 tsp dried thyme
  • 2 tbsp granulated garlic or 10 cloves fresh minced garlic
  • 1 tsp chili pepper flakes optional


  • Combine all ingredients in a large jar with a lid. Shake vigorously. If you have a squeeze bottle then that works great to squeeze on a finishing drizzle over pizzas and focaccia. I snip the top off the bottle almost down to the rim to prevent the herbs from getting stuck.


Store in the refrigerator the jar to prevent spoilage. If it solidifies in the refrigerator, bring the oil to room temp before using by putting it in a bowl of warm water.