Preserving Basil

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!


4 Comments (+add yours?)

  1. Jennifer
    Oct 08, 2012 @ 13:44:04

    I love this idea – and since I have a basil plant that is giving me more basil than I need, I think I just might try it!


  2. Connie
    Oct 08, 2012 @ 13:48:54

    Let me know if you do, Jen. 🙂


  3. Tracy
    Oct 08, 2012 @ 22:14:06



  4. Lime Riot
    Oct 09, 2012 @ 19:33:07

    Great idea!! Thanks for sharing.


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