(Or, how to preserve your herb garden over winter)
Harvest your crop of basil, and strip all the leaves off the stems. Wash thoroughly and toss a few handfuls into a food processor with a little water. Process until all the leaves have been ground up, but still leaving small chunks. Keep it moist by adding water as necessary. Scoop out and/or pour into ice cube trays, ensuring an even amount of puree and liquid. If they are too dry they will not freeze. Freeze thoroughly. Pop them out and into a freezer bag for better storage. One cube thawed and drained equals one Tablespoon of chopped fresh basil.
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