stove · flavored oil
★ STARRED KITCHENPrep 10 minCook 15 minGlasspoint Basil Oil
Independent adaptation of a publicly published Robert Chambers recipe. Not affiliated with, sponsored by, or endorsed by Robert Chambers.
Basil Oil from a starred kitchen.
Ratio
Ingredients
- Basil — 60g of basil leaves
- Spinach — 40g of baby spinach leaves
- Grapeseed Oil — 500ml of grapeseed oil
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Glasspoint Basil Oil wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Robert Chambers works in Modern Italian / London at Luca; credentials include Michelin 1* (Luca, London).
Originally published as Basil Oil.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Robert Chambers / Great British Chefs (burrata with broad bean pesto) (published as “Basil Oil”). Full citation lives in Provenance.