What is better than having fresh basil! Unfortunately, when the growing season ends and frost is in the forecast, I pick all of the remaining basil leaves and blend with olive oil. It is frozen, flat, in a freezer bag for use all winter long. I just break off a piece and add to sauces, soups, and other recipes.
Freezing Basil in Olive Oil
INGREDIENTS:
- Fresh basil of your choice (I used two handfuls of fresh basil)
- Olive oil (I used 3/4 cup olive oil)
DIRECTIONS:
- Rinse your basil well and shake off excess water. Remove all the leaves from the stems. Place leaves in the blender.
- With the blender on high (or the purée setting), begin to very slowly drizzle olive oil into the blender (using the removable section of the blender lid to reduce splatter).
- Stop the blender as needed and use a rubber spatula to scrape down the sides of the blender and/or stir up the leaves.
- Continue running and drizzling just until the mixture begins to purée and turn into a liquid. Run the blender until the mixture is smooth.
- Pour into an ice cube tray being careful to not over fill. Freeze for 3-5 hours, or until the cubes will easily pop out. Transfer the cubes to a freezer bag, label, and put in the freezer.
- Grab 1-2 cubes and place them into your dish towards the end of cooking to melt, as desired.
Recipe from SavoryMoments
Fork Lore 