RECIPE: REC: Herbal Ice Cubes. I came across this recipe for storing herbs and really liked the idea

RECIPE:
dawn_mo

dawn_mo

Well-known member
of pouring the boiling water over the herbs in the ice cube trays to blanch the fresh herbs. I like to preserve my basil either as pesto or with the following recipe. But I also like the idea of having fresh basil without the cheese in it.

* Exported from MasterCook *

Preserved Basil

Recipe By : From A Kitchen Garden Renee Shepherd

Serving Size : 1 Preparation Time :0:00

Categories : Spice Mixes

Amount Measure Ingredient -- Preparation Method

4 cups fresh basil leaves2 cups Parmesan cheese -- grated

salt and pepper

extra-virgin olive oil

Put basil leaves and Parmesan cheese in food processor. Whirl until finely processed and combined. In a sterilized jar, sprinkle a little salt and pepper, add about a 1/2 inch layer of basil mixture and press down firmly. Sprinkle a little bit more salt and pepper, then basil mixture. Continue layers until jar is full or you run out. Pour about 1/4 inch of olive oil over top of basil preserve. Cap and store in refrigerator. Keeps almost indefinitely.

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http://www.recipezaar.com/111461

 
Dawn, I don't grow as many herbs as you do but I'll definitely try this!

I have never been to happy about drying my own herbs. I like them as fresh as possible. I imagine that the flavour will keep better frozen than dried. Especially when it comes to basil - whitch I have several pots of. I love basil!

 
hi Dawn, I put the fresh basil in the processor, like you would for pesto but with

nothing else added but olive oil. it keeps forever in the frige. when I scoop some out, I just put a bit of oil over the indentation to keep it preserved. I've had them last for a year, still tasting garden fresh smileys/smile.gif

 
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