This year, I had an unbelievable basil harvest in my garden boxes. Typically, I turn a bunch in pesto and freeze that tasty green paste for comforting bowls of pasta throughout the winter.

This summer, I had so much basil that I opted to simply puree some with olive oil and freeze in ice cube trays to be used in soups and stews. The technique is easy:

• Remove all the basil leaves from the stalks then wash the leaves and dry them thoroughly using paper towels.
• Add the leaves to a food processor and puree with olive oil until an almost smooth puree is created. For every cup of fresh basil leaves, use about a tablespoon of olive oil.
• Pour a couple of tablespoonful of puree into the wells of an ice cube tray. Place the ice cube tray in the freezer and freeze for 8 hours or overnight.
• Remove the frozen puree from the ice cube tray and place in freezer-safe re-sealable bags in the freezer until ready to use.

If you decide to try this technique, please post a comment on this post!

Cheers,

Veronique