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Nutrition Facts
Serving Size 1 cubes 16g Recipe makes 12 cubes)
Calories 81
Calories from Fat 81		(99%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 32mg		0%
Total Carbohydrate 0.3g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.0g
Protein 0.2g		0%
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By: Bergy

Preserved Basil

Recipe #69949 | 5 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Mirj
Aug 28, 2003

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 (change servings and units)

Ingredients

2 cups fresh basil leaves, packed
1/2 cup olive oil

Directions

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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Featured Reviews for This Recipe

From: billybolo

On Aug 13, 2009

Great way to preserve basil.

0 people found this review helpful

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From: DrGaellon

On Dec 21, 2008

This is a BAD IDEA. Storing any low-acid food in oil, frozen or not, runs the risk of developing botulism. Leaves of herbs are less likely to carry botulism spores, but it is still possible. THIS IS A FOOD SAFETY NO-NO.

1 person found this review helpful

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From: Bergy

On Sep 3, 2003

Mirjam this is excellent -I didn't grow any basil this year and it galls me to throw out remains unused when I buy it - I will do this with cilantro too. I made it in the ice cube trays but onlu did 1/2 full so I had smaller amounts. I made scrambled eggs used a lump of basil, your sundried tomatoes and a bit of Feta cheese - This was a breakfast in heaven Thanks Mirj for yet another great recipe

10 people found this review helpful

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From: Jeanette Steyn

On Aug 29, 2003

Brilliant idea!!! Can do the same with Parsely,coridaner or cilantro.

10 people found this review helpful

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Read all 8 reviews