I process my fresh basil two ways so that we can enjoy it all year.
I simply blend the basil with garlic, salt, water, and some olive oil (I cut the fat by using water or chicken stock) until well chopped and combined. Then I divide it up into ice cube trays, freeze until solid and then take out the cubes and store them in freezer bags.
With the other half of the basil I make pesto. I always keep a container in the fridge and freeze the rest into cubes. I add a cube of the frozen basil or pesto to ranch dressing, stir it into soup, pasta sauces….the sky’s the limit!
Cheers! – Kelly
