5 Ways to Preserve Fresh Basil So You Can Enjoy it All Year Long

[dropcap]W[/dropcap]hat would a summer garden be without basil? It has a fresh taste, aromatic, and the perfect herb to add to any dish. This year I'm having a hard time keeping up with my basil plant. It has never looked basil better- the leaves are the perfect size, they have that gorgeous bright green color, and the flavor is insanely fresh. The last thing I would want is my basil going to waste.

Since summer is (sadly) winding down, I've been trying to make the most out of my summer basil plant. However, I know I won't be able to use all of it, so preserving fresh basil leaves is on my list of things to do before summer is over. By preserving it, I'll be able to use my basil year-round.

The good news is is that this so easy to do at home and there's more than one way to preserve your basil. Check out these creative ways to preserve your basil all year long so it won't go to waste.

1. Freeze Basil Leaves 

One of the easiest ways to preserve basil is to freeze the basil leaves. You can simply freeze the whole basil leaves or chop them and store them in a container or freezer bag, but keep in mind that they might shrink a little, so the frozen basil will be a smaller amount. You can also try blanching them:

1. Remove basil leaves from the stem and toss them in a pot with boiling water for 3-5 seconds.
2. Remove with a slotted spoon and immediately transfer the leaves to a bowl of ice cold water.
3. Dry the leaves completely and store basil leaves in a freezer-safe container or plastic bag.

Now you'll have that delicious fresh basil flavor to finish off tomato sauce or a soup year-round.

2. Make Basil Cubes

Want to add fresh flavor to a winter soup? Toss in a basil cube. This is one of my favorite ways to preserve basil or any other fresh herbs. Cut basil leaves in the food processor and drizzle in enough olive oil to form a paste. Spoon the mixture into an ice cube tray, freeze, and store the delicious flavor cubes in a freezer-safe container or plastic bag.

If you don't want the basil to turn into a paste, you can roughly chop the basil leaves with a knife, place a pinch or two in each cube, cover with olive oil, and freeze. Basil cubes add fresh flavor to any dish all year long and will have you dreaming of summer!

3. Make Pesto Cubes

I crave fresh pesto during the wintertime and pesto cubes are a happy reminder of summer right from the freezer! Make your favorite pesto recipe in a food processor or mortar and pestle and pour the mixture into an ice cube tray and freeze. You'll have pesto cubes year long to bring flavor to a pasta dish, fish, or chicken, making this one of the best ways to preserve fresh basil!

Here's the perfect pesto recipe to get you started.

4. Dry Basil Leaves

There's nothing like fresh basil leaves, but dried herbs like basil have a lot of use in the kitchen. Skip the spice aisle and dry it out yourself. The easiest way is in the oven:

1. Remove basil leaves from the stem, wash, and pat dry with a paper towel.
2. Set your oven to the lowest temperature and place the basil leaves in a single layer on a baking sheet.
3. Bake the leaves for 2-4 hours until they're completely dried out and crumbly.
4. Crumble the leaves with your hands and store in an airtight container or mason jars.

You can also dry out clean basil leaves the old school way by gathering a bunch and tying them together at the stem with a twist tie. Hang up the bundle of basil leaves on a hook in the kitchen or in a room with sunlight to help with the drying process. In about two weeks you'll have dried basil to crumble into any dish.

5. Make Basil Vinegar

If you want the perfect start to a homemade salad dressing and you have a few leftover basil leaves to use up, try infusing a bottle of white vinegar or apple cider vinegar with fresh basil. Place 3-4 basil springs into a bottle of vinegar and let it sit at room temperature for about two weeks, gently shaking the bottle every couple of days.

You can even add in garlic cloves, peppercorns, or red pepper flakes to the basil-vinegar mixture for some extra flavor.

This post was originally published on October 23, 2020.

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