Our one little patch of basil just won't quit. After making a huge batch of pesto, which is now tucked away in the freezer, it was time to trim the basil again to keep it from flowering. The result: another HUGE amount of basil we couldn't eat in the next week.
The solution: Basil cubes in the freezer.
I washed, and trimmed the basil, then put it in the food processor and whirred away until I had pureed basil mush. Then, it went into ice cube trays and, once frozen, into a large Freezer bag. We ended up with 36 cubes to throw into soups, stews, and sauces throughout the winter. Each cube is about a tablespoon of summer flavor to get us through the winter until next year's planting.
Liam enjoyed helping. And tasting.
I need to do that today! I've got so many basil plants on the brink of getting frost bitten.
ReplyDeleteI am really not a gifted gardener, so I never seem to have this problem of too much basil. The basil cubes are a great idea! You could also freeze pesto that way, right? My dad used to dry basil in our food dehydrater. The flavor is probably preserved a bit better with the freezing.
ReplyDeleteThanks for joining us for Thrifty Green Thursday this week!
I need to send your post to my MIL - she has out-of-control basil! And that picture is too cute!!!
ReplyDeleteWhat a clever idea! Our basil crop has been rather sad this year but I'm saving this idea for next summer. Maybe one day I'll have a few dozen frozen basil cubes of my own! Thanks for lending your wisdom to us for Thrifty Green Thursday!
ReplyDeleteGood for you!! I really wish I was better at gardening...
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