Luckily it’s that time of year where basil is running rampant in everyone’s garden and being grown at high volumes for purchase. Unfortunately, I am not one of those people who can grow lot of anything, except maybe mint. I have a very aggressive mint bush growing right now and it’s threatening to take over. Anyways, back to basil. It’s a really lovely herb and it also freezes really well. A few years ago I took advantage of a huge bag of basil from my local organic veg box scheme Riverford
, mostly because I didn’t realize at the time how much 200g of basil was! I had basil everything for a week. When it was running out I decided to figure out how to freeze it which was incredibly easy. I just put the remaining 100g into a food processor and added a little oil and presto pesto. Shove it in some ice cubes and pop it in the freezer. It’s a very simple remedy for any herbs really. They can be popped into any dish frozen; I like to pop them into the last five minutes of a Bolognese sauce or quick pesto pasta for a quick mid-week dinner. The possibilities are absolutely endless.
|Easily doubled if necessary.|
|Takes about 2 seconds to make.|
|Makes about 18 1 tsp. portions.|
Brilliant! Just popped over from Riverford site to see what you did. I grow a lot of herbs and am always trying to find ways to preserve them out of season.ReplyDelete