Basil for days
I have a ton of basil given to me by a basil-growing friend. I want to freeze it in cubes (as a puree, to be added to sauces and such), but am not sure of the best way to do this. Don't want to do pesto, but rather the pure basil essence. Any ideas?
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8 Comments:
Just whirr it up with a little water in the processor and then pour into the ice cube trays. No other additives necessary unless you make blends etc.
You can measure the basil/water puree out by the teaspoon or tablespoon into the trays too so you know how much you have in each.
sadiepix at 11:01PM on 06/23/08
only thing i would add to sadiepix's suggestions is to cover the tray with plastic wrap. less mess and helps keep the basil from browning.
huneybumper at 7:24AM on 06/24/08
I would add a small amount of acid to prevent browning. I'd add a spritz of lemon. Like huneybumper, I'd cover the tray or transfer the cubes to a ziplock bag once they're frozen, but that's just because I don't like open food in the fridge or freezer. I even cover my ice cubes.
blackolive at 11:16AM on 06/24/08
I would get some citric acid in powdered form and add while processing to retain color. Available at most international foods stores.
Mizbee at 1:15PM on 06/24/08
This is a genius idea!
ReneeRobinson at 3:01AM on 06/25/08
Really! I've always pureed my basil with just olive oil and frozen it. Using water never occurred to me. I'm going to do that tonight!
whoizzit at 9:06AM on 06/25/08
You'll preserve the basil flavor much better if you pack the whole leaves in salt. Breaking the leaves, as well as freezing, both destroy the flavor compared to the salting method.
Luther at 9:51AM on 06/25/08
Thanks for all the extremely helpful ideas. You guys are great!
nashvillekat at 9:29AM on 06/30/08