Remove fresh basil leaves from the stem, then wash and dry completely.
Use a food processor to puree the basil leaves with olive oil. Use 1 tablespoon of olive oil per 1 cup of basil.
Freeze the pureed basil in an ice cube tray, after frozen remove cubes and then store in a large resealable plastic bag or freezer-safe container.
Note: Oil should only be added to basil if it will be frozen. Storing basil in oil, either in the refrigerator or at room temperature, is a botulism risk. If you’re planning to use your basil/oil cubes in heated dishes, add your frozen basil directly to the pot. There’s no need to thaw it first.
In a small bowl, mix together the softened butter with the minced basil until well combined.
Place half the basil butter onto a piece of parchment paper and shape into a log.
Wrap well in the parchment paper and tie ends with twine.
Store in the fridge or freezer until needed.
Note: Basil butter will keep stored in the refrigerator for up to 2 months, or in the freezer for up to 6 months. If you are storing it in the freezer, pop the rolled log of butter wrapped in parchment paper into a freezer bag and get rid of the excess air.
Preserved in salt- Use a ratio of 4 parts fresh basil to 1 part sea salt
Clean, dry, and chop fresh basil into small pieces or add to a food processor.
Add one part salt to the basil, pulsing in the food processor for about 30 seconds.
Store your mix in the refrigerator and remove as needed.
Note: It will last for at least 6 months. Use it anywhere you would use herbs and salt, just replace the amount of salt required in the recipe.
Blanch: Remove the basil leaves from the stem and blanch them in boiling water for 2 seconds. Ice bath: Transfer the leaves to an ice bath. Dry & freeze: Dry completely and store in a freezer-safe container, separating the layers with wax or parchment paper.
Blanch: Remove the basil leaves from the stem and blanch them in boiling water for 2 seconds. Ice bath: Transfer the leaves to an ice bath. Dry & freeze: Dry completely and store in a freezer-safe container, separating the layers with wax or parchment paper.
Loosely cover the basil with a plastic bag and keep it at room temperature in a shaded corner of your kitchen counter, changing the water every two days. Like flowers, your basil stalks will last anywhere from five days to over a week, with fresh leaves always an arm's reach away.
Fill a jar, a vase, or a glass half-way or so with water and put the basil bouquet (trimmed-stems down) in the water. Make sure no leaves are in the water or they will turn dark and slimy. Cover the leaves and the entire jar of basil loosely with a plastic bag. Leave the covered jar of basil on your kitchen counter.
Hang them upside-down in bunches somewhere cool and dry, then strip off the leaves and keep them in an airtight jar. Soft-leaved herbs like basil and parsley are best frozen: freeze leaves, with a little water, in ice-cube trays.
Set your oven to 200 degrees F, or the lowest temperature. Add the basil to a parchment-lined baking sheet on the upper rack of the oven. Bake for two to four hours, or until dry and crumbly. Allow the basil to cool completely, crumble, and store in an airtight container for up to a year.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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