A quick and easy way to preserve basil by freezing it with olive oil - great for using all-year-round in pasta dishes, omlettes, steaks, fish, chicken, sausages, and fried and baked vegetables.
I love basil and always have a few basil plants in the garden. Since basil tends to go to seed without regular pruning I make sure to harvest a good handful of leaves once a fortnight... but what to do with all that basil?!?
Well I turn mine into basil and olive oil icecubes (a great preservation method I read about online somewhere). They're quick and easy to make, and fantastic for pasta dishes, omlettes, steaks, fish, chicken, sausages, and fried and baked vegetables.
Step 1: Pick and rinse your basil leaves
Pick a good handful or two of basil leaves and soak them in a bowl of water for a few minutes to remove any dirt.
Apparently the best time of day to pick basil is before 10am as this is when the leaves contain the most oil and taste the best.
When clean put your basil leaves on paper towel and pat dry.