Category: Canning, etc. -

Preserve Basil     

Ingredients:

Preparation:
Freeze:
Remove all the leaves from the stems and blanch for under 10 seconds. Allow them to dry completely before placing them in a single layer on a tray and freeze fro 1-2 hours. Once they are frozen, place in airtight containers.

Basil Butter:
Bring unsalted butter to room temperature. Use 3 cups of packed basil leaves finely chopped per one pound of butter. Whip the softened butter until light and fluffy. Add chopped basil and whip until incorporated. Divide into desired amounts on wax or parchment paper. Roll up tightly and freeze in freezer bags until ready to use.

Pesto Starter:
Chop or puree a few handfuls at a time in a food processor with some olive oil and salt. Use 1 part olive oil to 3 parts basil. Pour the puree into small airtight containers and add some extra olive oil on top. Defrost and run through the food processor before adding your favorite pesto ingredients or add as is to any pasta dish or soup.

Salted:
Separate leaves from stalks. Rinse and then dry completely. Use an airtight container, layer the bottom with 1/4" of kosher salt. Layer a few leaves on top, another layer of salt. Repeat until the jar is full. Seal the jar and place it in the fridge. This should keep for up to 6 months.

Dried:
Cut at base of stem. Tie a few stems together in a bunch and then hang upside down for a week or more, until completely dry. Or snip the fresh leaves from the stems and place on an absorbent towel or a screen. When dry store in an airtight container.

Frozen Basil Cigars:
Blanch an entire stem of basil and then pinch off leaves. Stack 5 or 6 leaves together and then roll them up like a cigar. Wrap the cigars in was paper and then freeze in an airtight container. To use, unwrap and slice thinly into ribbons for use on pasta dishes or pizza.

Date added: 2014-04-24
Number of visits: 2409