So my basil has grown like crazy and there is way to much to use at one time. So what to do?? I like pesto a LOT but I don't want to only have pesto. For the past couple of years I have taken my basil, cleaned it and put it in my food processor with a small amount of olive oil and processed it. I then package it in freezer bags, place them in the freezer and just break off what I need when cooking!! It is almost like having a basil plant growing in your kitchen in the dead of winter -- a real plus when you live in Michigan or some other cold climate (or have a brown thumb). Here is what I did....
Pick your basil or buy it from the farmers market in your area. Wash the basil under cold running water and then strip the leaves from the stems. Dry the leaves well (I use a salad spinner) and discard or compost the stems. If you don't have a salad spinner use clean kitchen towels or paper towels.
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| Use your favorite olive oil |
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Put your cleaned and dried basil leaves in your food processor and add a
small amount of olive oil. You can always add more olive oil if the leaves look too dry after processing. You want the leaves very lightly coated with the olive oil.
Take your freshly minced and oiled leaves and put them in small freezer bags (I used quart size). I like to pat the basil in the bag so it is flat and in a thin layer in the freezer bag getting as much air out of the bag as possible. Freeze on a flat surface because once it is frozen you can easily break off a piece to use it in soups, stews, sauces, eggs or make that pesto that is SOOOOO good!! This is way better than dried and loads cheaper in the winter time if you can't grow fresh basil.
Bon Appetit!!!
