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Author Notes: Not really a recipe but as I pulled one of my frozen basil cubes out of the freezer today for my spaghetti sauce I started thinking about the upcoming growing season. It's too early here for me to plant basil, but when I do, I plant a lot. By freezing my summer basil with extra virgin olive oil, I have the fresh taste of basil all year long. Use in soups, sauces oils, pesto etc. Works with fresh mint also!
NOTE: I'm sure many of you do this already..but just a reminder. —inpatskitchen
- Fresh basil leaves
- Extra virgin olive oil
- Pack some basil leaves in a blender (not a lot to start) and with the blender running add the olive oil a little at a time. When the basil starts to disintegrate, add more basil and then with the blender running add more oil until you get a thick but pourable paste. Pour the mixture into ice cube trays and freeze. Transfer the frozen cubes to freezer bags and use at will. NOTE: I think one cube might be the equivalent of 10 to 15 basil leaves.
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
The zucchini spaghetti of Italy.
Savor the season.
Tennessee whiskey is the tops.
Orange you sweet.