It’s that time of year where my basil bush is ready to come out of the planter so I can put something else in its place. This time, I decided I was not only going to dehydrate some of it for dried flakes but, I finally got around to making fresh basil cubes!
Of course I pulled all the remaining leaves off my basil plants. I washed the leaves and let them sit in a bowl of water for a bit just to ensure all the dirt came off. Half of the leaves went into my dehydrator at about 95 degrees for an entire day. Long process. Here’s a quicker way to store basil, I think you’re going to love!
First, once you’ve washed the basil, throw it in a food processor. Turn it on and slowly add olive oil. Just enough to get it slightly thick but fluid.
It’s not pretty but, it sure smells great! I added just a touch of salt as well to this mix.
**Chef note here: You can also add pine nuts and a bit of lemon juice to make pesto cubes! I chose to do straight basil since I never know what I’m going to use it for.
Now, take an ice cube tray and fill it with your basil mixture. Leave a small amount of space at the top.
The photo above shows about how much space to leave and what it looks like. Next, top off your cube sections with a touch of olive oil in each one.
Bam! Ready for the freezer! It is THAT SIMPLE! Once your cubes are frozen you can release them from the tray and keep them in a resealable bag.
I used about 4 C. fresh basil and ended up with about a gallon size storage bag full of cubes. Last night, I made homemade spaghetti and dropped one of these bad boys in my sauce. It’s divine, it’s simple, and I now prefer the cubes over the dried! The flavor is still just as strong as fresh. Why haven’t I done this before?