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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJrk16tLf3CLhnc31AeSUujjgtLhqXsfvGxEZoowytS8hsmNCLesqh8Lv_7MoH3mkicN1Zh8ZZLKThrzbiXKRPlyZkSpL3fOMwXbJFNVmvPB6QAaMRnQugdaIpME_dnHBvATQfpiQZJQ/s640/IMG_2981.JPG) |
Easily doubled if necessary. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdPc-HUScC3chcRZe_1_VQVeC2omYgu6dGvR6Qkmm951xPThz4hf0I1Qm9THObtpbnv7VKSXRVwBM3PG5m7wV5vK8KHbOyZVR2gMY1D_0jwpVGo-EAWqP_Yj_RVxy9mIyaThXgi4QISU/s640/IMG_2982.JPG) |
Takes about 2 seconds to make. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ODbZPj9783EClZ2jvgDlZupLBwpBcC-nKs-NcsvWCa4xhxFcgijheM3khGrYv3saWb85YUM2_VT7sDfh5lJ8dYKJt7FoBr9nIWUEsOlke2BR6qrGJZS8CrVXkRPaZ7HqqFCC2ibATqw/s640/IMG_2984.JPG) |
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.
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