Freezing Fresh Basil

Last week I joined several ladies at the church for a “Canning Bee” as we sliced, cooked, squished, and bagged countless apples into over 20 gallons of applesauce. It was all spooned into plastic bags and frozen and it made quite a windfall for the Community Table! While I think it is really great to give food to community organizations that provide meals to those who need some assistance, I also think it’s pretty awesome to give them really GOOD food–good tasting and good for you, too!

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That same day, the woman with the proliferation of apples brought an equally abundant harvest of basil. In fact, it was so much basil that the whole church smelled deliciously of basil even the next day long after the apples were gone.

Ultimately, I was the recipient of the lion’s share of this harvest (two gallon sized bags crammed full!) and was delighted but clueless as to what to do with it all. My hope was to make pesto at some point but that point was not any time soon, so the only option I could come across was freezing.

However, I’ve never frozen basil before. One suggestion I had been given was to place them flat in a ziplock and freeze them that way. Then they could be crushed when frozen and wouldn’t have to be chopped. I was pretty worried that they would turn brown or black if I did that. I did a small sample of leaves in this way and while it was super easy to “chop” them by simply squishing the bag, they did indeed turn quite dark.

Even though I was willing to use a small portion of the enormous bounty of basil for that test, I wasn’t willing to risk it all, so I found a solution on Pinterest. (see my Pinterest page for my boards.) Here’s what I found and it really does a super job and it’s part way towards the pesto I want to make, too, because it involves olive oil.

You will need: fresh basil, olive oil of your choice, some kind of container to freeze it in that is (my suggestion) no larger than a 1 cup size.

Wash the leaves, trimming off any flowers and long stems. Let them air dry on a paper towel or clean dishtowels. This took about 20 min for me and I wasn’t super patient about the drying part! It was really late at night and I’d been chopping and squishing apples all day!

There seem to be several options at this point.

Chopping: fine or coarse. I chose coarse because, as I said, I was tired. Plus, my little tiny food processor would have taken FOREVER to do this much basil–if, of course, I could find the blades!

Containers: some people choose to freeze the basil in ice cube trays. I thought that was a brilliant idea! I didn’t have any, though, and I did have a few of those ziplock type small plastic containers. I think you could use anything you wanted but I’d guess it shouldn’t be more than about a cup size since you’ll have to thaw the whole container when you’re ready to use it.

Pour a layer of olive oil in the bottom of the container and swish it to cover the sides. The OO is what keeps the leaves from turning dark, so you want as much of everything covered as possible. Pack in the leaves, covering with the oil, and stick in the freezer. I did mine in layers since it was a rough chop: put in a bunch of basil, pour in some OO, squish, repeat.

Yummmy! I’m looking forward to making pesto soon!

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