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Old 10-25-2013, 09:06 PM   #1
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What are the quick ways to store basil?

It's going down to -1 C tonight, so I finally brought my herbs in.

The basil plant is four feet tall and has a lot of leaves. I want to trim it, a lot. What's the quickest way to deal with a lot of basil leaves? Yeah, I will be making pesto, but not that much pesto in one go. I seem to remember someone saying to chop the basil and put it in ice cube trays with EVO. Does that sound reasonable? Are there other steps? Any tips or hints? Any other ways to keep it "almost fresh"?

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Old 10-25-2013, 09:15 PM   #2
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You can make a larger batch of pesto and freeze it in meal size portions.
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Old 10-25-2013, 11:18 PM   #3
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In the ice tray with water, chiffonade the basil. Then you can toss the cube into whatever you are making.
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Old 10-25-2013, 11:26 PM   #4
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Quote:
Originally Posted by PrincessFiona60 View Post
In the ice tray with water, chiffonade the basil. Then you can toss the cube into whatever you are making.
Well yeah, that would work when I want basil as a seasoning. I don't think it would work for pesto. Do you know if an oil chiffonade would work for pesto?
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Old 10-25-2013, 11:43 PM   #5
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Chopped in a ziplock bag with a little water pressed flat.

No need for the work of ice cube trays.

Just break off what you need

Stores better, too
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Old 10-25-2013, 11:46 PM   #6
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But I usually just dry mine.
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Old 10-25-2013, 11:49 PM   #7
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The site is pretty wonky tonight. Can't edit posts.

I like the concentrated taste of my dried garden basil vs, freezing
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Old 10-26-2013, 12:17 AM   #8
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No idea on the EVO and basil, TL...sorry.
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Old 10-26-2013, 07:30 AM   #9
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I blitz the leaves with EVO to make a thickish mixture, add nothing else and freeze mine in ice-cube trays. I then keep them in a plastic ice-cream box, label it as ' Basil bombs' and use at will. This method suits me fine as I am not restricted by any other flavors except the basil ( and the EVO of course). I love pesto but not every time
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Old 10-26-2013, 11:07 AM   #10
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Quote:
Originally Posted by menumaker View Post
I blitz the leaves with EVO to make a thickish mixture, add nothing else and freeze mine in ice-cube trays. I then keep them in a plastic ice-cream box, label it as ' Basil bombs' and use at will. This method suits me fine as I am not restricted by any other flavors except the basil ( and the EVO of course). I love pesto but not every time
Can you make pesto with your basil bombs?
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