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No More Basil Turning Black

I tried a new way of freezing basil this year, and it was so easy, I ended up doing all of my basil using this method. I came across the instructions on the Good Housekeeping site. Basically, you pulse fresh basil and olive oil in a food processor (1/4 cup olive oil to 2 cups packed basil leaves) until the basil is finely chopped, then freeze in a thin layer in a ziploc bag. To use, you just break off as large a piece as you need. Basil prepared and frozen this way does not turn black, and the flavor remains like fresh.

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Comments

Comment by Brandy:

Neat tip! Mine is still going to town in the garden. I’ll have to harvest some and try your method. Thanks!

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