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Lay basil leaves overlapping in an 8 inch line on plastic wrap. Continue laying leaves over the original line moving the next line slightly higher so that your line is getting wider. When you have the line approximately 4 inches wide or more, use the plastic wrap to help gather the contents from bottom to top into a cigar shape. After gathering and holding the contents in place, wrap the plastic wrap around tightening the roll even more, then twist ends closed. Freeze. When ready to use, unroll one end and snip off frozen into your recipe.
Here is a new way to preserve basil from the garden for winter use without drying it. You can not freeze basil by itself because it will turn black in the freezer. You can process a lot of basil this way.
I take the basil and put it in the processor with olive oil and chop fine, just enough olive oil to coat the basil and make chopping easy. It will be pesto consistency but larger pieces. When finished chopping, take teaspoon fulls and put in to a ice cube tray and freeze.
When they are frozen, pop out and put in a Ziploc bags and take out one cube at a time. You can use it in sauces, dips, pesto, any recipe because olive oil and basil work well in all of them. Just keep the olive oil down to a minimum. Because of the concentrated amount of basil, one cube will do the average recipe and the olive oil will blend and melt.
I have 1 1/2 cup Black and Decker chopper and I chop and add basil until it's full. I probably use approx a 1/4 cup of olive oil and 6 to 7 large handfuls of basil. As it chops, I just keep stuffing a little more in and before you know it, you're done.
Source: I discovered this on my own
By Cheecky from Whiting, VT
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Can fresh parsley and basil be frozen?
Freezing these herbs is tough. I read that you could put small bunches in tupperware filled with water and freeze them. First, this did not work very well and second, it took up too much space in the freezer. I grow both of these and also hate to lose their freshness and convenience at the end of summer. My solution is to make pesto with them and freeze that. Use any basil pesto recipe and add a handful of parsley - for a little extra burst of green and garden fresh taste. It freezes beautifully and tastes as good in January as it does in June.
I have never had basil to freeze, but I freeze parsley every time I buy some at the store. I pick the leaves off, put them on a cookie sheet and freeze them. When frozen I put them in ziplock freezer bags and lay them flat on th shelf of the freezer, under whatever else I have in the freezer. I do not use it raw, but it is great when I make my sauces, tastes so much better than dried.
I wash them and put 3-4 basil leaves in a foil pouch. Put all pouches in a zip lock bag and freeze. When you need fresh basil pull out a pouch. Works great for me.
I freeze an assortment of fresh herbs often. Rinse, pat dry really well, freeze like jsham does on a cookie sheet and then place in ziplock bags with as much air removed as possible.