Let’s continue our basil saga and add to our recipe book…
When I’ve started growing basil on my window seal, I didn’t expect it to go so well that I’ll have to look into several ways of using basil as well as storing some for rainy days.
After trying basil infused olive oil and basil pesto…the next best thing is to prepare basil ready to use for cooking and then freeze it so it keeps for longer.
This is the simplest way of storing basil and completely ready to be used.
Ingredients: 2 cups basil leaves, 4 tbs olive oil. Whizz it all together until the leaves are finely chopped (you might have to add a bit more olive oil if the mixture doesn’t look smooth enough).
I’ve used one of my trays for ice cubes, heart shaped…hahaha, it doesn’t really matter what you use to freeze them as long they are frozen in the shape/quantity you would use them for cooking.
I like a light flavour, when I am cooking so I’ve only filled 1/2 of each heart cube. I’ve left them to freeze for two days after which I’ve transfer them into a freezing bag to store for longer in the freezer.
When cooking, I would just add them directly frozen depending on the dish. I mostly use basil in tomato based dishes, but it can be added to so many other recipes.
Hope you’ve find this useful, if you ever have too much basil on your hand.
Your Girl with their Apron,