A bunch of basil on my hands...

R

richard-in-cincy

Well-known member
With the temps dipping lower and lower at night, my basil is on its last days and I have a bunch of it. I've normally used it all up by now, but I went a little overboard planting extra in mid-summer.

I was going to try freezing some instead of drying and also try to freeze some pesto.

I am interested in hearing what others do to preserve the last of the basil harvest.

TIA

 
I tried freezing basil, but it really didn't work, I've heard

of people freezing it in an ice cube tray with a little water and then using it in soups and stews. I have frozen pesto with good results, but the best results have been freezing pesto without the cheese. Then just add the cheese when you defrost it.

 
If I have a lot, I prefer making the pesto to freeze. If you freeze the basil leaves,

make sure they are very dry and freeze in a layer in a ziplock bag -- taking all the air out. They will work for sauces, etc., but will blacken.

 
I find the leaves turn black in the freezer. I freeze pesto, though I only use basil, olive oil and

garlic. I add the cheese and nuts at serving time.

You see, I always have garlic and olive oil around but not always the Parmagiano cheese and pine nuts, so this simplifies things. You can also use the frozen mixture in other recipes such as tomato sauce.

Put a layer of olive oil over the pesto in each jar--it's amazing how quick it can blacken, even while freezing or defroating.

 
I've frozen it in a container of water, richard- like you would freeze fish

certainly you lose a lot in the translation but it is still better than dry. Try some. And I will answer your e mail soon- have a friend in the hospital and have spent all free moments there.

 
I puree with olive oil only, that way I can ammend it later depending how I'm going to use it

I also freeze it in ziploc bags in a thin layer - this way I can break off how much I need. I'm not partial to cubes.

 
This is what I do too, make pesto without the cheese, then freeze and add fresh cheese later when

adding to whatever dish you are using the pesto in.

 
I make all sorts of pesto with my basil...

I use macadamia nuts, cashews, chile oil, pecans, cilantro, different oils, just use your imagination. The one with the cashews is suburb.

 
I make lots of pesto. The house favorite is pistachio...

That's the problem, we've been eating so much pesto I need to do something else with it before the frost gets it and puts paid to this year's crop.

I use equal parts asiago, parmesan, and romano for the cheese and half pignoli and pistachios, heavy on the garlic.

Sublime!

 
Have you used Lime Basil in that?

I grew some lime basil this year for the first time and it really does taste like lime. I really enjoyed that in Thai dishes. However, I didn't much care for it in Italian dishes. Much prefer the classic Genovese variety.

 
I have done the pesto both ways, adding the butter before freezing and adding it after thawing.

I honestly can't notice the big difference by the time it gets all mucked around on green beans, potatoes and pasta. Eventually, as opposed to what Marcella suggests, I just make it all at once to freeze.

Anyone else notice a difference?

 
You must log in or register to reply here.
Back
Top