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.