So Much Basil, So Little Time

[al b. darned]

I was gifted with an uprooted basil plant. This is what it looked like when it was all plucked. I filled up all seven trays of my dehydrator with some, and used some for our evening repast, but we still have about half of it left. Tho it can be frozen I understand it doesn't fare well on the return trip. Other than pesto, which I plan to make, what can I do to preserve it?

[malabargold]

Freezing works perfectly. No oil, no water. Leaves blotted dry and frozen.
You were given bad information.

[KSlink]

It's my understanding that blanched and dried basil leaves will retain their color after defrosting instead of turning black...

[lcool]

Yes,that is correct.
More work even than the salt method.They come out of the 10 second blanche and need to be dried in SINGLE layers prior to storage.A real pain to separate quickly.Quite a bit of space required and a bit daunting with only two hands,considering all of the time lags between blanche dips.

[lcool]

short cut ,frozen,for later use

Pack the leaves,flat layers in olive oil,into a container that works for you and your freezer space.
I do mean pack,firmly.Try to minimize the oil used as you are filling,pushing the layers in.Doing your best to avoid suspension and or the float and still all coated.Leave a gap at the top,chill.When the top is nicely congealed,maybe push a bit more and cover with a nice layer of olive oil and freeze.Will work just fine scooped out to finish sauces,beans etc.Discolouration, beyond the oil coating really isn't much.
You can also salt pack and shelf.Not worth the labor now that most of us have microwaves for drying and freezers for the remainder.
Pesto freezes well,flavour wise.It won't be so bright green when it thaws.I just add ? parsley.

[al b. darned]

Never heard of this packing in oil method. I'll give it a try, Thanks. Would tossing the leaves in oil before packing give them enough coating for the packing phase?

[lcool]

I don't toss in oil.Too much ? bruising,I think.Even older tougher leaves off older large plants discolour,fast.I stack,oil,wiggle with a chop stick few layers at a time and push down periodically.With a bit of practice you'll get pretty fast at it.
You only need to coat 90% or so.

PS this also works with tarragon and almond oil

[al b. darned]

Thanks for the update.

[becks1]

Frozen herb puree

Ingredients
2 1/2 cups of olive oil
3 garlic cloves
15 leaves of basil

Directions
Place the garlic cloves and basil in a blender. Add the olive oil to the blender until the ingredients are covered, and purée on high till smooth. Pour in ice cube tray and freeze.

Just throw a cube into whatever you are making

[al b. darned]

That seems like a lot of oil for for the amount of basil. Was that a typo?

[Mother of four]

Sounds more like Basil flavored EVO!

[becks1]

no typo. just add till it covers basil. My first batch i ran out of evo short of the top of basil bit was just a little more potent.

[mannnish]

I did similar except less oil - no garlic and just froze one huge 'block' . I cut off a piece toss it wherever it needs to go worked great for me

[Mother of four]

I put the basil with a little bit of EVO into the FP,when mixed I put it into freezer bag and push it flat. That way it takes up very little space in the freezer and I can just break off as much as I need.