Help! We have TOO MUCH fresh basil! Any advice about keeping pesto from

[Redstone]

getting black on the top surface, or drying the basil, or freezing it?

We've done well in the past with freezing the basil in a single layer on a cookie sheet, but we don't have the space in the freezer to deal with the POUNDS of basil we have right now.

Redstone

[bicentennial_baby]

1. Freeze it in ice cube trays, pop them out and

store in a ziploc bag. :)

[Redstone]

2. I think we'll try that. Thanks.

Redstone

[knitter4democracy]

16. This is what I did last summer with rosemary and basil.

I processed it with some olive oil and then filled up ice cube trays, topping it off with olive oil (so the top didn't blacken). After letting them freeze all night long, I popped them out into bags. I still have plenty a whole year later, and they're still good.

I also do up batches in the dehydrator all night long. Better than storebought, that's for sure!

[supernova]

3. Send them to me

;-)

Yeah, freezing it in small cubes is the best bet. I actually saw this very thing for sale at Trader Joe's. I think the little cubes were about a tablespoon's worth of basil, and you got like 3 dozen little cubes in a plastic tray.

[The empressof all]

4. I make the pesto without the cheese and without the nuts

Then freeze it in the ice cube trays. It's a great method for handy sized servings

I also use the dehydrator for dried basil but frankly the frozen "pesto" has better flavor so I use that more frequently than any dried basil I have floating around. The only time I use dried basil anymore is if I'm making a very long cooking tomato sauce and I usually wind up throwing some of the frozen in at the end anyway.

Don't forget when cooking with frozen basil, like fresh, you want to add it towards the end of what you are cooking.

[eridani]

5. So, when you thaw the cubes you can then add the cheese and nuts? n/t

[The empressof all]

8. Yes add the cheese and ground nuts after.

When you freeze the pesto with the cheese the consistency of the milk fats in the cheese changes and makes the pesto more sandy feeling in the mouth. I think it is a noticeable difference so I no longer add the cheese. As for the nuts...It's just the way I do it. So it must be better that way (Right :crazy: ) I've never frozen the pesto without the cheese and with the nuts so I really don't know what I'm talking about with the nuts. YMMV

But Big Diff with freezing the cheese IMO

[Redstone]

6. Actually, we tried a different tack with the basil the other night: While cooking the onion,

garlic, and celery, we threw a bunch of basil leaves in and "wilted" them in the oil.

It was really, REALLY tasty.

Redstone

[Gormy Cuss]

10. I do that too with pesto for freezing.

If frozen in the mix the cheese tastes saltier and the nuts get mushy.

Also, without the cheese and nuts the pesto is more versatile --I just pop a cube into a vegetable soup a few minutes before serving or drop one in a tomato sauce to add more basil flavor at the end of the cooking period.

[Stinky The Clown]

7. Several ways to freeze basil

As has been said, above, you can make pesto and freeze that in ice cube trays. Great solution.

But we have also chopped the basil as if for immediate use, mixed it with olive oil, and froze that in ice cube trays. The oil doesn't really freeze, but it keeps the basil nicely, albeit a bit dark.

We have also frozen the basil leaves whole. Use wax paper, Lay the basil leaves on it and fold it. lay out more basil leaves and fold again. Repeat for as big a package as you want. Freeze it. The basil will turn black, but the flavor is very nice and fresh. You just unroll your stash and use as little or as much as you want.

[Tab]

9. This post is bullshit.

You can never have enough fresh basil.

[Redstone]

11. I'd never have thought it possible either. But then, on top of what we grew,

TWO PACKED BOXES (that had each formerly contained a case of wine) showed up. Took us two hours just to pick the leaves off the stems.

Redstone

[wildeyed]

14. That happened to me, too!

I have four basil plants of my own plus tomatoes, eggplants and summer squash. One day I come home to five full sized eggplants and four pounds of basil on my font stoop. A friend who is involved in a community garden had extras and left them for me.

I made pesto and froze most of it, then hosted a BBQ and used the eggplant that way.

[Duer 157099]

12. Blanch the basil first before making the pesto

I think I remember reading that tip. Very very brief blanch, more like a dip in boiling water

[sandnsea]

13. How about drying some

I've been thinking of these kinds of things because I'm tired of buying herbs and having them go bad before I use them all. Here's several ideas.

http://www1.umn.edu/webdd/harvest/drybasil.html

[wildeyed]

15. A quick way to preserve any type of fresh herb.

Put it in the blender or food processor with a bit of water, then freeze in ice cube trays. Great for when you don't have time or ingredients to do pesto.