Any hints to freeze Basil? I googled..not much to learn.

[Paper Roses]

My garden was a disaster this year. The only good crop I have is Basil. In fact, I have dried a lot already and given some to friends.
My next project would be to find a recipe--or procedure-to freeze Basil.
Anyone had any luck doing this? I love the herb and don't want to waste what has not yet been hit by frost.

I could make Pesto, I guess but am not sure of what components to add before freezing. I am allergic to pine nuts so that would have to be eliminated. Add the cheese before freezing or later when ready to use?
Any help would be appreciated.

[supernova]

1. A few thoughts

For pesto, you can use walnuts instead of pine nuts. If you are going to make pesto, I'd can it and not freeze it. Some cheeses don't do that well frozen. They turn gritty.

What I'd do if I were you, and you are tired of drying, is freeze the basil in little ice cubes. You can buy basil this way in the frozen section of the grocery store, in itty bitty ice cube trays. Each cube is about a tablespoonfull. Just take whatever trays you have and fill them up with a little steamed down basil. Once they are frozen put them in a bag and take out as needed. Yes they lose their bright green color (or purple) but the leaves do retrain their flavor.

[WhiteTara]

12. Or freeze it before putting in the cheese and

then adding that after you thaw and prepare for the pasta.

[The empressof all]

2. Process the Basil in the processor with Olive Oil

You can also add garlic if you wish, then freeze in ice cube trays. When frozen pop into plastic bags and it will keep for the winter. I don't make the pesto with the cheese or the nuts for frozen as IMO it just doesn't translate well with the freezer.

[Glassunion]

3. I do a similar process.

Take fresh basil and extra virgin olive oil. Process it into a thin paste. Put in a zip lock and flatten out in the freezer.

When I need some i just break off a chip of it and add to whatever I'm cooking.

[Warpy]

4. Pesto will freeze OK but will darken on standing

so you'll want to freeze it in small quantities that can all be used at once. Basil itself doesn't freeze. It turns into black mush.

I'd continue to dry it. That's the best way to preserve it.

[WhiteTara]

13. olive oil on the surface keeps that from happening.

Also, I put it in ice cube trays with water and then throw it into the spaghetti sauce or soup.

[grasswire]

5. blanch the basil for just a moment in simmering water

then drain it very well and chop and freeze.

This will keep the bright green color.

You can use walnuts to make pesto instead of pine nuts.

Or you can just have basil to add to whatever you wish.

Yum yum.

[Duer 157099]

7. +1 this is what I remember learning too

Blanching the basil briefly allows for successful freezing

[japple]

6. I make pesto with basil, walnuts and olive oil. It keeps the green

color even in the freezer, tho it does darken when it's thawed, but it still tastes like fresh basil. I add the parmesan in whatever dish I make with the thawed pesto.

BTW, how do you dry it?

[Retrograde]

8. pistachios work well, too

I've even made pesto without nuts when there weren't any in the house and I needed to do something with the basil: just leaves, salt, oil and some grated cheese.

[Rowdyboy]

9. I've also made a very good pesto with pecans....

[pengillian101]

10. Here's my trials over the years....

Basil (most herbs) frozen in water works in baggies or freezer ice cube trays.

Later on, I learned that Basil kept in olive oil in the fridge worked. Again, most herbs kept in small jars of olive oil kept in the fridge worked for me.

These are from my own 40+ year gardening/preserving experiments.

I also learned to vacuum-bag and freeze my tomatoes whole with the skin on.

Good luck and just have fun :-)

It's all about your own growing experiments, learning and sharing, eh? :hug:

[Rhiannon12866]

11. If you freeze pesto, don't add the cheese until it's thawed...

And I've heard that others have used walnuts. :hi: