ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Tips: Preserving Fresh Basil

Misc.
How about preserving some of your fresh basil to use next winter? I have two easy and delicious ways to do this. They are:

1. FREEZING
Start by removing all the leaves from the stems. Wash and dry the leaves (use your salad spinner for drying). Lay out large sheets of waced paper and spread the clean, dry basil leaves on the wax paper in a SINGLE layer. Slowly roll the wax paper from from the end. Put the rolled basil package into a resealable plastic bag and then store in the freezer. When you need basil to cook with, simply unrool enough toexpose a few leaves, roll back up, and put back in the freezer. The basil's color will turn an olive green in the cold, but the flavor is wonderfuly.

2. PRESERVING IN OLIVE OIL

1 cup packed basil leaves
1/4 cup olive oil

In your blender or food processor, puree fresh basil leaves with olive oil. Place pureed mixture in ice cube trays. When frozen, place cubes into tightly sealed plastic bags.

Add basil cube just at the end of cooking time as oil will hold flavors well. As the frozen cube melts, the aroma and flavor it adds to your dishes is absolutely wonderful.

MsgID: 005248
Shared by: Linda
In reply to: ISO: Fresh Basil Recipes
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon Chicken Soup (Thai)
  • LEMON CHICKEN SOUP "The Thai love sharp flavors, and this popular soup, served throughout the country, satisfies with its delicious lemony tang. Shrimp, fish or crab can be substituted for the chicken." 2 (10 3/4 oz....
  • Ice Cream Made with Pudding
  • If you have an ice cream maker that produces only 1 or 1 1/2 quarts, you'll need to quarter this recipe. JEANNE'S ICE CREAM (made with pudding) Makes 1 gallon 2 quarts half and half 2 cups sugar 8 ounces frozen whipp...
  • Homemade Oat Milk (substitute for nut milk, blender)
  • OAT MILK "Making oat milk may take you less time than running to the store to pick some up. While it isn't quite as rich or creamy as nut milk, it's much faster to make because oats require only 1 hour of soaking. It'...
  • Brunch Cake (using biscuit mix) - Maybe this is it?
  • It sounds like you're talking about Jiffy "biscuit" mix... not "cake" mix, right? Here's a basic loaf cake recipe that calls for the addition of chopped apples. I don't see why fresh blueberries couldn't be substituted....
ADVERTISEMENT
  • Brined Roast Chicken with Wine Jus
  • Can't wait to try this one: BRINED ROAST CHICKEN WITH WINE JUS "Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances...
  • Recipes Old and New - April 2016 Daily Recipe Swap
  • Happy April and Happy Spring! This month we're sharing assorted recipes old and new. As usual, along with new recipe additions, I will be continuing my project to update the files from our archived recipe swaps and post...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Tips: Preserving Fresh Basil
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!