I’m also going for easy ways to prune and take care of my basil all summer on the way to the big pesto making summit in early August.. Can’t imagine blanching it every two weeks. I will be Trying this with basil!. to Freeze and Eat All Year! that I also freeze without blanching. Spin the blanched leaves dry in a salad spinner (or pat dry as best you can). Please do not copy and publish full recipes. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy. Disclosure: As an Amazon Associate I earn from qualifying purchases. I have to harvest some basil today (a few have already had flowers on, "I purchased some basil at the farmer's market but did not know how to freeze it for future use. I decided after reading that you can freeze unblanched greens for short periods (less than 6 months) that you should be able to do the same with basil. And it seems that we are of the same mind, re: “supremely lazy when it comes to finding the easiest methods.” Amen! But if you’ve ever grown a couple basil plants, you know that when they’re happy (in my garden, that’s after getting rid of bugs…) they will continue to pump out leaves until frost kills them. Look at the more natural green color (the blanched basil looks unnaturally green to me) and how fresh the leaves still look! And since I’ve been pretty vocal about my love for not blanching produce before freezing (like beans, peas, corn, and peppers) because of how easy it is and the better results, of course you can guess I’d have to test this with basil, too. (45 ml) of basil, simply toss 3 cubes into the pot. Also, if preferring a plant based dip / spread, replace the yogurt and mayonaise with equal amounts of fresh avocado. You’re welcome, Steve – it sounds like you put it to good use! I’m of course looking to retain the freshest flavor. Because using up is a good thing. I just tried it last week, but, of course, I haven’t used any of it yet! If you have too much frozen basil, give it away to your friends -- they'll love you for it. Especially tomatoes and peppers with herbs for specific dishes (spaghetti sauce, beans, stir fries, soups). I harvest when I have enough for a small batch of 8 – 10 servings of pesto, freezing the pesto in ice cube trays then wrapping each frozen cube in Glad Wrap and then pack 9 flat into a medium freezer bag removing all air possible. Thrilled to find the results of your experimenting as I tried to figure out how to save up enough basil (from my weekly countertop AeroGarden pruning) to make a batch of pesto. There is loss the longer things are frozen, but it’s actually pretty minimal. Please consider making a contribution to wikiHow today. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Since this was a version of my favorite non-blanching method, I wondered if it could be any different than how I usually do it on trays? • Olive Oil – 1 Tablespoon. You can use a finer setting on your food processor if you want to make a basil paste that you can freeze and use for pesto. I appreciate all honest shares and features! Transfer blanched leaves immediately to the ice water bath. Is there an issue with botulism associated with the coat in oil before storing technique similar to how garlic oil has issues with botulism when stored in oil? ", "Very informative on all and great pictures. Here’s how to do this: Very dark leaves and very hard to remove – I needed to chip away at it just to remove a bit. Add a single layer of leaves to a paper towel and roll it up. To create this article, 19 people, some anonymous, worked to edit and improve it over time. Wash/dry the basil leaves and then vacuum bag before freezing. Note: If using as a wrap or sandwhich spread, we increase the spiciness so that it stands out from the other fillings, otherwise it is not as zesty as when serving as a chip or vegetable dip. You can break off any size of frozen basil when you want to make pesto. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Get my newsletter + access to a library full of printables! The possibilities are endless. Because so fast I don’t have to worry about anything thawing. I will try your favorite method . Thanks for your reply, Jami….. to each her own RE: freezer bag process! While you have to actually break off chunks to use (vs. the individual frozen leaves of blanched), that’s not hard to do and it’s how you would use them in cooking anyway. Of your three options, I would only do the oil. That includes basil. Love that you are gardening where you can, too. I always take the leaves off the stem since it makes them easier to use after freezing. The leaves look thinner and darker than usual. You simply unwrap and cut off a chunk. I didn’t find these cubes easy to use – they seemed to be a one-shot wonder good for only marinara or pasta sauces (and since I usually have this amazing roasted sauce in the freezer, I hardly make it from scratch in the winter).