Preserved Basil

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“This came about when I had more fresh basil in my garden than I knew what to do with it. I posted a question to the Cooking Q&A board and with the help of Jenny Sanders, this recipe came about.”
12 cubes

Ingredients Nutrition


  1. Puree two cups of fresh packed basil leaves in the food processor.
  2. Slowly add one half cup olive oil until the mixture has the consistency of a smooth paste.
  3. Pour the puree into plastic ice cube trays.
  4. It's best to have a special tray just for herbs, because the remaining flavor will then get into your ice cubes.
  5. Cover with plastic wrap, and freeze until solid.
  6. Store cubes, double-bagged, in the freezer and add to soups and sauces for an instant flavor boost.
  7. Herbal pastes and pestos are highly concentrated, so use sparingly.

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