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
Ingredients
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Fresh basil leaves
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Extra virgin olive oil
Directions
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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