Is that basil a growin and growin? Good job! Now that you’ve got an overabundance on your hands, it’s time to harvest it for the winter months. It’ll go great in pestos, drinks and soups over the cooler months to add a perky flavor!
What you’ll need:
- lots of basil
- extra-virgin olive oil
- a large bowl
- cooking spatula (small ones ideal)
- food processor (optional see below)
- sharp chopping knife
- ice cube trays
- plastic wrap
- freezer paper or brown paper bags
1. Grab several ice cube trays (that you will obviously no longer be storing ice in for a while)
2. Pick a whole lot of basil (a lot)
3. Clean and properly dry (you do not want watery basil or it will freezer burn)
4. Chop, chop and chop some more. Don’t like to chop, okay, no worries, chop just a little and toss into a food processor.
5. If you chopped sans food processor, toss into a giant bowl adding in extra-virgin olive oil. Add gradually. You’ll want to make a paste.
If you chose the processor, gradually add the oil as you stir.
6. Mini-spatulas are best for this step. Scoop and evenly spread into your ice cube trays. Pack tightly.
7. Cover tightly with plastic wrapping. Now wrap in freezer paper or a brown bag. Keep away from the freezer light.
When it’s time to use your cubes, you simply turn upside down and push on the bottom and edges to free them.
Enjoy within six months for best flavor!