This post should really be titled, “Preserving the Last of the Summer.” I know the summer is over when it’s time for the last of the basil to be harvested. Sigh.
Last summer, I chopped it up and froze it in ice cubes. This is actually pretty awesome because during the winter, whenever I made soup or spaghetti sauce, I’d just toss a couple basil cubes in and it was like a burst of summer flavour. This summer, I’m freezing some of it in olive oil (I saw it on Pinterest). I figure it can still be used in soups and sauces, but also in stir fries and such. We’ll see. They sure look pretty anyway.
- Pesto Party (dreambles.com)
- Freezing Herbs in Oil or Chicken Broth (janetshouse.typepad.com)
- Fresh Basil Pesto (and How to Save it For Later) (seattlefoodshed.wordpress.com)