Enjoy summer flavor all throughout the year with these five easy ways to preserve basil including drying fresh leaves, flash freezing, making olive oil cubes, basil salt, and classic homemade pesto.
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I cannot believe how well my basil has grown this year! I've always grown more than enough basil to use in Italian-inspired dishes, but this season I did something different. Instead of only growing it in containers, I also planted some in the ground in our new herb garden. What a difference that made! The plants are big, bushy, and overflowing with fragrant leaves. I still have a pot growing on the deck, too, and honestly, I can barely keep up with all of it.
With the season starting to change in the garden, I'm trying to get a head start on preserving everything I can - including my herbs. Since basil finds its way into so many of my favorite recipes, I want to make sure I have plenty to enjoy long after growing season ends. Thankfully, fresh basil is one of the easiest herbs to preserve. And with just a little effort now, you can enjoy that fresh-from-the-garden flavor all through the colder months.
Since basil is sensitive to cooler temperatures, I want to make sure that none of my homegrown basil (including Italian, lemon, and purple varieties) goes to waste. So I'm starting the preservation process now. If you're looking to preserve your basil harvest, I'm sharing a handful of easy ways to transform your summer basil into something more - something that can be appreciated well into fall and winter.
5 Easy Ways to Preserve Fresh Basil
Before starting the preservation process, head to the garden in the morning and snip your basil. It's the best time to pick it since the flavor will be more concentrated. Then, rinse the basil in cold water, gently shake the water off, and allow it to dry completely on towels (you could even use a salad spinner to help dry it).
1. Dry Fresh Basil
We'll begin with the easiest way to preserve your basil harvest - by drying it. Now, you can tie it in small bundles and hang it with twine in a dry, well-ventilated place. If you have a dehydrator, you can dry your basil leaves on the lowest setting until they're crisp. As for me, I pop the leaves on baking sheets and stick them in our oven, which tends to stay relatively warm inside. With no heat on, the leaves dry out and become a perfectly crispy texture.
2. Flash Freeze the Leaves
If you want to freeze your basil leaves for later, lay clean and completely dry leaves in a single layer on parchment-lined baking sheets. Make sure they're not touching. Freeze the leaves for 1-2 hours or until the leaves are solid. Then, transfer the leaves to a large freezer bag. Use parchment paper to separate layers.
3. Make Basil Oil-Cubes
If you want to add flavor to soups and sauces, freeze a combination of basil and olive oil in an ice cube tray. Just strip the basil leaves from the stems. Place about a tablespoon of chopped basil into a food processor with a tablespoon or two of extra virgin olive oil. Pulse until the leaves and oil becomes a paste-like consistency. Then, spoon the mixture into ice cube trays and freeze until solid. Pop the cubes out of the tray and store in a freezer bag.
4. Make Basil Salt
I'm already a fan of making herb salts and sugars. And basil salt is one that can be used to season all sorts of dishes like tomato salads, roasted potatoes, eggs, and more. To make it, all you need to do is blend 1 cup of fresh basil leaves with 1/2 cup coarse sea salt just until it's finely chopped. Spread the mixture onto a parchment-lined baking sheet and dry completely. Then, store the salt into a spice jar or airtight container.
5. Whip Up a Homemade Pesto
And, of course, one of my favorite ways to use basil is to make a homemade pesto. It's so good mixed into pasta, spread onto bread, and more.
Ingredients:
- 2 cups packed fresh basil leaves
- 1/3 cup pine nuts (I usually omit the nuts and it turns out fine)
- 3 cloves fresh garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- Add the basil, nuts, and garlic to a food processor or blender and pulse a few times.
- Slowly drizzle in the olive oil until smooth.
- Stir in the Parmesan cheese, salt, and pepper.
- Store in an airtight container in the fridge with a drizzle of olive oil on top to keep air out and prevent it from drying out.
Preserving your basil is a great way to prevent waste and make some incredible new freezer and pantry staples. Taking time out to freeze, dry, create a jar of basil salt, or container of pesto means getting to enjoy a taste of summer long after the growing season is over.
