I've got a very nice stash of pesto in the freezer now, and I've turned my thoughts to other ways to preserve some of my weekly bunch of basil. Last year, I experimented with freezing basil and was pleased with the results. Can't remember where I read this tip, but thank you to whomever shared it with me!
Wash and chop the basil. Take a clean ice cube tray and distribute the chopped basil evenly in the tray. Gently pack the basil into the compartments- you don't want a lot of basil bits sticking up over the tops. Fill a measuring cup with cold water and slowly pour just enough water into each compartment to fill but not overflow. Gently submerge any basil that is sticking up out of the water. Freeze. When frozen, pop your basil ice cubes out of the tray and store in a ziptop bag in the freezer.
The chopped basil will not retain its bright green color once frozen- it will darken. But it WILL retain its great flavor, making it perfect to toss into soups, sauces and other dishes that call for just a tablespoon or so of fresh basil, and saving you the expense of buying an anemic bunch of basil from the supermarket in the dead of winter.
I made one tray of basil ice cubes this week, and think I'll do one more next week...
Thursday, September 11, 2008
Beyond pesto
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1 comment:
This is one thing I never seem to remember to do... and it means I'm constantly buying very UNlocal basil during the winter months.
MUSt remember to try this with our next batch of basil!
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