Freezing Basil

The first time I used the freezing method, I prepared the leaves as I would when using it fresh. Cleaning and drying the leaves.

Then I chopped the leaves and placed as many as possible in ice cube trays. Pouring water into each cube until it was full. Freezing and then popping the cubes out and placing a few into a small freezer bag.

Each cube should equal approx. 1 tsp or Tbsp depending on the size of your ice cube tray. When cooking sauces or soup, I would simply drop the necessary amount of cubes directly from the freezer.

Remember when using these freezing methods in cooking you need to use it as if it were fresh. This means adding near the end of the recipe to preserve the flavor. Added too soon allows the heat to dissipate the Basil's volatile oils.

Another way is by adding oil instead of water and blending into a puree.

Clean and dry the Basil leaves as you normally would. Place leaves in blender or food process with a little olive oil-just enough to allow the blender to chop the basil.

If the basil doesn't chop and blend well, add a little more olive oil. Taking care not to add too much.

Freeze the chopped basil and olive oil in plastic ice cube trays or in very small freezer containers. After the basil cubes are frozen, seal in a freezer bag.

This method works well when adding to sauces, dressings, pesto, soups and so much more. Let your imagine run wild. I like to toss it in with some steamed or roasted veggies.

Also good to thaw and use to baste chicken or pork.

Top toasted bread with a mixture of the basil oil puree and sundried tomatoes. Simply Heaven!

Blessings,
Pamela Dawn