I know, fresh basil is available for purchase year-round, but when you’re growing your own you want to preserve that unique, home-grown flavour perfectly. And why not, is for free! is there, just to know what and when to do it, 5 min effort.
We love pasta. We love pasta with Pesto. So I did it.
– The most efficient way to freeze basil is by making basil cubes. I can add a green “bomb” in a soup, an last-minute aromatic punch. Simply chop basil in a food processor or with a knife and add enough oil or water to coat the leaves. You’re looking for the consistency of a thick paste. I am arriving for a three-to-one ratio of basil to oil. Spoon the herbal mixture into ice cube trays, freeze for one night, and then I transfer to a fabric freezer bag.
– Pesto starters: to make pesto starters, the process is quite similar to making basil cubes. I combine equal parts chopped basil and parsley with enough olive oil to form a paste. No garlic because my husband hates but pine nuts are great. Freeze on cube sizes. Mix with cheese (parmigiana) after little defrost. I hope to find a parmigiana not too salty and to freeze within…