And for the remaining of the bumper crop:
Freeze basil whole leaves in these 3 easy steps:
Blanch: Remove the basil leaves from the stem and blanch them in boiling water for 2 seconds.
Ice bath: Transfer the leaves to an ice bath.
Dry & freeze: Dry completely and store in a freezer-safe container, separating the layers with wax or parchment paper..
Copperhead said:
And for the remaining of the bumper crop:
Freeze basil whole leaves in these 3 easy steps:
Blanch: Remove the basil leaves from the stem and blanch them in boiling water for 2 seconds.
Ice bath: Transfer the leaves to an ice bath.
Dry & freeze: Dry completely and store in a freezer-safe container, separating the layers with wax or parchment paper.
I can do this!! I love fresh basil. I will use it all winter. Thanks.
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I make pesto to use on broiled tomatoes. Freeze it in ice cube trays and then just pop them out and store in plastic bags in the freezer.
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Silverspoon said:
I make pesto to use on broiled tomatoes. Freeze it in ice cube trays and then just pop them out and store in plastic bags in the freezer.
My pesto recipe didn't work out, how do you make yours?
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Easy...I use a food processor with these approximate amounts:
3-4 cups basil (I stuff as much in the bowl of the processor as it will hold...it might even be more than 4 cups)
3-5 cloves of garlic (this depends on the size and strength of the garlic and how much you want..you can always add more if you taste it and find it lacking)
1 cup grated Parmesan (But I usually add 1/2 cup Parm and 1/2 cup Locateli Romano from B J)
1/4 cup pine nuts and 1/4 cup walnuts (I love the pine nuts but they are $$)
1/2-3/4 cup good EVO
Just pile it all in and let 'er rip until smooth. Taste and add salt if needed. Fill one ice cube tray with pesto. Wrap in heavy foil and freeze. Once frozen just pop the cubes out and store in freezer bag. To use on pasta I microwave a few cubes on low, add some pasta water before draining to give the pasta something to grab onto, and maybe add a little evo to enrich it before tossing in the pasta. Served topped with freshly diced tomato and toasted pine nuts it is our favorite winter Sunday night meal.
To serve on the tomatoes as a B+B side: bake, broil or nuke tomato to slightly cook (you can use Compari size, just taking a small slice off the bottom and top, or slice up bigger ones.) Top with frozen pesto, drizzle with oil and sprinkle with evo, place a few pine nuts on top and broil until brown.
I have made pesto with pistachios but I like the pine nuts better. In a pinch you can make it will all walnuts and no one but you will be able to tell.
