There is no way I can use that up, I like the fresh taste better that dried so I decided to freeze it.
First, pick off the leaves, it took a long time but sure smelled good!
Next I needed to puree it. The blender did not work very well, so into the food processor it went.
A little water to thin it, the smell is heady!
Hard to believe it all broke down into a big freezer bag.
Squeeze out the air and lay it flat. It'll go into the freezer. Once set, I'll cut it into chunks. I suppose I could have used ice cube trays, but I only have one.
The Gastronomic Gardener
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Very nice. I have always dried my basil and would have never thought to freeze it. I am sure it tastes much better this way. I have to wonder if you couldn't can it in small jars after it is chopped like this as well?
ReplyDeleteI don't know Becky, You might need to use a pressure cooker to do that, I'd have to look and see for the future. Frozen works pretty well, in the deep of winter - thaw some out, some garlic and olive oil and it is a brilliant taste of summer!
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