How to Make the Best Herb Oil for Your BBQ

If there is one thing that elevates BBQ food from good to genuinely memorable, it is a freshly made herb oil brushed on during grilling. It takes five minutes to prepare, uses simple ingredients, and transforms everything it touches. Once you have made a batch, you will find yourself reaching for it at every cook.

Why Herb Oil Works So Well on the BBQ

When you brush herb oil onto food over a hot grill, several things happen at once. The oil promotes browning and prevents sticking. The herbs release their essential oils in the heat, creating an aromatic burst of flavour. And the garlic caramelises slightly on contact with the hot surface, adding a subtle sweetness and depth. The result is a layer of herbaceous, garlicky flavour that marinades and dry rubs alone cannot replicate.

Unlike pre-made supermarket oils, a freshly blended herb oil has a vibrancy and punch that makes a real difference. And because you control the ingredients, you can adjust the flavour to match whatever you are cooking.

The Basic Herb Oil Recipe

This recipe makes enough for one generous BBQ session. Scale up as needed — any leftover keeps in the fridge for a couple of days.

Ingredients

• A large handful of fresh basil leaves
• 3–4 sprigs of fresh rosemary (leaves stripped from stems)
• 5–6 sprigs of fresh thyme (leaves stripped from stems)
• A small bunch of fresh flat-leaf parsley
• 3–4 cloves of garlic, roughly chopped
• 250 ml extra-virgin olive oil
• ½ teaspoon fine sea salt
• A pinch of freshly ground black pepper

Method

1. Wash and dry the herbs. Give everything a rinse under cold water and pat dry with kitchen paper. Excess water will cause the oil to spit when it hits the grill.
2. Blend everything together. Place the herbs, garlic, salt, and pepper in a blender or food processor. Add the olive oil and blitz until you have a smooth, vivid green oil. Some people prefer a slightly chunky texture — pulse rather than blend continuously if that is your preference.
3. Taste and adjust. Add more salt, garlic, or a squeeze of lemon juice if you want extra brightness.
4. Transfer to a jar or bowl. Pour the oil into a heatproof container that you can keep beside the grill.

How to Use Herb Oil on the BBQ

Apply the oil with a silicone basting brush (heat-resistant) or tie a bunch of fresh rosemary sprigs together to make a rustic herb brush — it adds even more flavour as you baste.

• Steaks: Brush herb oil onto steaks during the last minute of grilling on each side. The oil sizzles and forms a fragrant glaze without interfering with the sear.
• Prawns: Toss raw prawns in herb oil before placing them on the grill. The oil keeps them moist and adds flavour as they cook — 2–3 minutes per side is all you need.
• Vegetables: Coat sliced courgettes, aubergines, peppers, and mushrooms generously before grilling. The oil helps them caramelise and prevents sticking. Drizzle a little more after plating.
• Fish: Brush onto fish fillets or whole fish before and during grilling. Works particularly well with sea bass, mackerel, and salmon.
• Bread: Brush thick slices of sourdough with herb oil and grill for 30–60 seconds per side. Serve alongside grilled meats as a flavourful alternative to garlic bread.

Variations to Try

• Chilli herb oil: Add a fresh red chilli or half a teaspoon of chilli flakes for a gentle kick.
• Lemon herb oil: Add the zest and juice of one lemon for a brighter, citrusy version that is outstanding on seafood.
• Smoky herb oil: Replace regular paprika with smoked paprika (about half a teaspoon) for a deeper, more complex flavour.
• Asian twist: Swap basil for coriander, add a tablespoon of soy sauce and a teaspoon of sesame oil. Brilliant on grilled chicken and pork.

Storage

Fresh herb oil is best used on the day it is made, when the colour and flavour are at their peak. However, it keeps well in the fridge for 2–3 days in a sealed jar. Bring it to room temperature before using, as cold oil is too thick to brush easily. Do not store it for longer than three days — fresh herbs in oil can develop harmful bacteria if kept too long.

Next time you fire up the KLAUWE BBQ & Smoker Drum, spend five minutes making a batch of herb oil. It is the simplest way to make everything you grill taste just a little bit extraordinary.