For some reason I planted 16 basil plants this year and now have more basil then I can keep up with. Go figure. I have been using fresh basil in nearly all of our meals, but that barely puts a dent in the bowls and bowls I have been harvesting every week. Not wanting to waste any of this tasty delight I have been putting it up for later use.
Having fresh basil in the middle of winter could not be easier than reaching in your freezer and popping out a basil cube. It goes something like this:
Harvest your basil, remove the leaves from the stems, and rinse clean. I do not worry about drying since I am going to be covering them in water again anyway. Pop the clean leaves into your food processor and give a whirl. You can also chop by hand if you do not have a processor.
Once processed to the size you like, drop one or two tablespoons into each compartment of an ice cube tray.
From here you can cover your basil with water or oil. I have tried both. I prefer just using water because most of my cooking starts with butter and I really do not need the added fat. Having said that, this batch was covered with oil.
Once frozen solid, pop out your basil cubes and transfer to an air tight storage container. Mine are stashed in glass jars and empty yogurt containers. Now whenever you want a taste of summer you can just reach in your freezer, grab a basil cube, and pop it in the pan. Enjoy!