As the warm weather winds down and produce from our gardens dwindles, it is possible to save some of the goodness from the garden to use throughout the fall and winter months.
Nearly everyone I know has a basil plant which has produced more basil than they know what to do with. Why not harvest some of those deliciously fresh leaves and save them to use in sauces later?
It’s easy to Freeze Basil Leaves and there are three easy methods, each of which will produce good results.
While fresh leaves are still available, try Martha Stewart’s recipe for basil-infused olive oil. Drizzle this basil-flavored oil over salads, sliced baguettes topped with ricotta cheese, or blend with herbs as a bread dip. I like to brush my home-made pizzas with olive oil and this basil infused oil adds a little more of the basil flavor that I love on pizza.
Basil Infused Olive Oil
Courtesy Martha Stewart
- 1 cup of basil leaves
- ½ cup olive oil
- Pinch salt
- Blanch basil leaves and blend in the bowl of a food processor with olive oil and salt.
- Pour the mixture through a fine-mesh strainer, sieve, or coffee filter.
- Refrigerate in an airtight container for up to a week.