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Old 09-04-2005, 04:28 PM   #1
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Basil paste

In the terms and techniques forum, there is a thread entitled "drying herbs". Someone mentioned freezing fresh basil leaves, and making a basil paste to freeze. Does anyone know how to make basil paste? Also, when I freeze fresh basil leaves, should I remove the leaves from the stem?

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Old 09-04-2005, 04:51 PM   #2
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Amber.

when I make pesto and want to freeze it I make a paste of the basil, evoo,garlic, then freeze..I don't add any parmesan at that time..I would imagine you could just make a paste of evoo and fresh basil and leave out the garlic, then add what ever you prefer when the paste is thawed.
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Old 09-04-2005, 04:54 PM   #3
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...and you could leave the stems on the smaller leaves and take off the bigger ones.
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Old 09-04-2005, 05:13 PM   #4
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Thanks Kadesma and Andy!
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Old 09-04-2005, 05:30 PM   #5
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stupid question.........what is evoo ?
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Old 09-04-2005, 05:37 PM   #6
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Quote:
Originally Posted by Floridagirl
stupid question.........what is evoo ?
florida, not stupid, smart evoo is extra virgin olive oil..I'm lazy and it faster to type evoo than the whole thing..
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Old 09-04-2005, 05:54 PM   #7
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ahhhhhhhh now I see clear thanks for the quick answer kadesma
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Old 09-04-2005, 05:59 PM   #8
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You're welcome

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Old 09-05-2005, 09:11 AM   #9
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Amber, I make basil paste by putting the leaves in my food processor with a little salt. It's so great to have on hand for soups and sauces in the winter...frozen that way, it maintains that wonderful aroma and fresh taste. I do the same thing with Italian parsley.
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Old 09-05-2005, 09:28 AM   #10
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Quote:
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Amber, I make basil paste by putting the leaves in my food processor with a little salt. It's so great to have on hand for soups and sauces in the winter...frozen that way, it maintains that wonderful aroma and fresh taste. I do the same thing with Italian parsley.
What a good idea Constance. I've never tried doing that but I'm going to make some using your method today.
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