Basil has been very bountiful in our organic container garden this summer. It seems that, the more I cook with it, the faster it grows, almost doubling in size every few days. With such abundant quantities of this delicious fresh herb, it is a must to preserve for later use. Freezing basil with a little bit of olive oil is my preference. For those growing their own basil, I hope you can put this preservation technique to good use.
The olive oil will prevent this delicate herb from darkening and bruising. When thawed you will still smell the basil’s beautiful fragrance and will be ready to use it to enhance the taste of your favorite recipe.
4 cups of fresh basil leaves
4 tablespoons of olive oil
For the preservation process, you will want to use only large mature leaves. Measure about 4 cups of loosely packed basil leaves. Wash basil and dry using paper towel or clean kitchen towel.
Transfer herb to food processor and pulse few times. Add about 4 tablespoons of olive oil, one tablespoon at time, and pulse after each addition.
I use ice cubes trays, and measure about 1 tablespoon of chopped basil and olive oil mixture per cube.
Packa tablespoon of basil mixture to each cube, add a little bit of olive oil to slightly cover the basil mixture and freeze until solid.
This recipe will yield about 11 tablespoons of the basil/olive oil mixture.
Transfer frozen basil cubes to a container or Ziploc bag. Basil will stay fresh in freezer for a few months.
Stay in touch, later this week, I will blog about a delicious pasta sauce recipe that can use this preserved basil.