Missing Willow Farm

It’s getting cold here and with the first frost right around the corner I was getting bummed about losing access to fresh basil.   I dry some every year and have made and frozen pesto in the past, but it’s not as versatile as just plain basil.  I decided to try something new.  I packed my mini chopper with leaves and added 3/4 cup of olive oil.  Once processed, I spread it on top of a piece of Saran wrap laid inside a baking dish.  Into the freezer overnight and I now have a brick of frozen basil in olive oil.  It’s in the freezer in a gallon storage bag.  I’ll just break off a chunk this winter for any recipe calling for basil.  Pretty cool!