Don't Waste Basil — Freeze It!

Did you grow more basil leaves than you know what to do with? It's such a shame to think of wasting any of these garden-fresh leaves. Especially when you know that winter is fast approaching and there will come a time when you're craving basil but the herbs in your garden will, by then, be long gone.

You could dry your basil leaves like you do rosemary, sage, and thyme, but let's face it. Dried basil is just not as tasty.

Don't worry. There are three easy ways to preserve basil to retain all its delicious flavor (and color). Start by harvesting as many sprigs of basil from your plants as possible when they're at their prime over the summer months. Then, instead of wasting all those leaves or letting them turn brown in your fridge, save them for winter by freezing them.

This is how you can set yourself up to enjoy the fresh taste of basil all year long.

The Best Methods to Freeze Basil Leaves

If you stick a bunch of basil leaves in the freezer without any preparation, those leaves are going to turn brown and mushy as soon as you pull them out. Basically, the freezer pauses the decomposition process, but then it fast forwards the minute those leaves feel warm air again.

It is possible to freeze basil leaves without them getting all nasty. It just takes a little prep work. You can blanch them, mix them with oil, or make basil pesto. Then you freeze. All of these methods are fast and easy. They require just 10 to 20 minutes of your time and a couple supplies.

Let's look at each of these methods.

Blanch Basil Leaves

The blanching process kills off the microorganisms that cause decomposition. It's the best way to ensure leaves from your garden retain both their nice green color and flavor after being frozen.

How to Blanch Basil Leaves

• Fill a large bowl with ice water. Bring a large pot of water to boil.
• Dip your basil stems into the boiling water for a few seconds. Your goal is not to cook the leaves (that'll get rid of some of the flavor)—just to wilt them.
• Dunk the stems in the ice water immediately after to stop the cooking process.

Once your leaves are blanched, you just have to pat them dry with a towel and then strip them from the stems. Transfer the leaves to a freezer-safe bag (avoid bunching the leaves up in the bag) and place in the freezer.

Now you have frozen basil leaves ready to add to the very end of your cooking time when you're making pasta or pizza!

Preserve Basil in Olive Oil

Olive oil is a wonderful preservative because it prevents the growth of those microorganisms that cause decay. To preserve your basil leaves in olive oil, you just need a high-quality olive oil (I recommend extra virgin olive oil) and an ice cube tray.

How to Make Frozen Basil Cubes

• I recommend blanching the basil leaves first, but it's optional. Make sure to at least wash your leaves and then pat them dry with a kitchen towel.
• Strip the leaves from the stems. My trick is to hold the top part of a stem and rub my hands downward. This method works for herbs like basil, thyme, and oregano, and the thicker the stem, the easier it is to pull those leaves off quickly.
• Chop the basil leaves into small pieces. Cutting releases the oils and the flavor and also makes it easier to save your herbs. Your pieces don't need to be precise. Saving the flavor of summer is what matters here, not making it look pretty.
• Stuff as much basil as you can into each little cube.
• Fill each cube to the top with olive oil (or at least make sure all the leaves are covered so they'll freeze). Again, the goal is not to look pretty. The goal is flavor, and that you shall have.

• Stick your tray in the freezer.
• Once the cubes are frozen, pop them out and store them in a freezer-safe baggie, Tupperware, or jar.

Whenever you're craving basil, all you have to do is open your freezer, pull out a cube, and toss it in a pan to melt on the stove. Boom! You'll be transported to summer, and your dish will taste so fresh and gourmet.

Toss you basil cubes on pasta, grilled or baked chicken, tomato soup—any cooked dish that calls for basil. Your kitchen will smell like you're in the middle of July, even though it's January.

TIP:

This method also works well with other soft herbs like cilantro, parsley, dill, and even chives.

Freeze Basil Pesto

Pesto freezes really well thanks to the olive oil inside. If you have a couple basil plants, you can easily make enough pesto to last you all winter long.

How to Freeze Basil Pesto

• Blanch your basil leaves to preserve the green color. Otherwise, wash your leaves and pat them dry.
• Use a food processor to whip up your favorite pesto recipe. I toss about 3 cups basil leaves in with roasted pine nuts or almonds, a couple garlic cloves, grated parmesan cheese, olive oil, lemon juice, salt, and pepper. Blitz the ingredients in a food processor until you have a spreadable paste.
• Spread your pesto into an ice cube tray (or a nonstick muffin pan, if you'd like larger servings).
• Stick your tray in the freezer.
• Once the pesto cubes are frozen, pop them out and store them in a freezer-safe baggie, Tupperware, or jar.

Pull a cube out and melt it over warm pasta for a cozy meal on a cold night. If you're feeling adventurous, add your pesto to pizza, grilled vegetables, or even egg-based dishes for breakfast.

That's All There Is to Preserving Basil Leaves!

Freezing basil is so easy and fun. It's a great project to do with your kids. And once you do it, you're all set for the winter season.

One of the things we promote here at Gardenary is having a year-round supply of herbs. Whenever I say that, someone chimes in with, "Well, I can't do that because all my herbs die over the winter." I'm not talking about growing your herbs year round. I'm talking about growing so much and then saving it so that you have it year round. You don't have to buy basil from the grocery store when a recipe you're making in February calls for it. Doesn't that sound nice?

I'm not exaggerating when I say it's possible to make your own year-round supply of your favorite herbs. My goal is for us all to eat something from the garden every single day! Freezing your basil leaves is a great place to start!