freezing basil for use in smoothies/soups (was cold soups)

[Guest guest]

Perhaps try a lighter oil? Either a "light" olive oil, canola or vegetable oil (no flames, please, from the purists).em / TNref post:I have always frozen basil chopped in olive oil but for whatever reason

olive oil is no longer on the list of things that taste good to me.

Has anyone used any other oil successfully to mix with basil for

freezing? Of course this year the shortage of water for the garden

means a reduced amount of basil so I'm not really willing to play around

with it and risk losing much of it, but I sure do love to have it

available in the "off" season, so anxious to get this right.

SJ

[Guest guest]

coconut oil? (strange flavor combo, but a possibility???)What about just freezing the basil without oil - do you have a way to store in the freezer in an air tight container such as a vacuum sealed bag?

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 28, 2012, at 8:44 AM, em wrote:

Perhaps try a lighter oil? Either a "light" olive oil, canola or vegetable oil (no flames, please, from the purists).em / TNref post:I have always frozen basil chopped in olive oil but for whatever reason

olive oil is no longer on the list of things that taste good to me.

Has anyone used any other oil successfully to mix with basil for

freezing? Of course this year the shortage of water for the garden

means a reduced amount of basil so I'm not really willing to play around

with it and risk losing much of it, but I sure do love to have it

available in the "off" season, so anxious to get this right.

SJ

[Guest guest]

This is my first year of putting basil by for future use. I've done two batches now, the first batch just chopped, about a medium chop, then packed into ice cube trays and filled with water to cover, then freeze. After frozen I just put in a ziploc bag. The second batch, which I did yesterday, was pesto with pine nuts and olive oil. I used a recipe I found from Bonnie's Plants on YouTube, just a basic pesto recipe (my first time with pesto by the way). I also put the mixture into ice cubes trays and froze, removed and put in a ziploc. I kept enough out to try with linguine with shrimp last night. Pretty tasty. I think next time I would add a little cream or half and half in the pan though, it was a little dry. I've also heard to save a little noodle water to mix

in. Anyway, experimentation is going well so far. My next batch of pesto will probably be with toasted walnuts. I hope I've given some useful info. Pam T From: em <arak331@...> Sent: Saturday, July 28, 2012 8:44 AM Subject: freezing basil for use in smoothies/soups (was cold soups)

Perhaps try a lighter oil? Either a "light" olive oil, canola or vegetable oil (no flames, please, from the purists).em / TNref post:I have always frozen basil chopped in olive oil but for whatever reason

olive oil is no longer on the list of things that taste good to me.

Has anyone used any other oil successfully to mix with basil for

freezing? Of course this year the shortage of water for the garden

means a reduced amount of basil so I'm not really willing to play around

with it and risk losing much of it, but I sure do love to have it

available in the "off" season, so anxious to get this right.

SJ

[Guest guest]

Just throw it in a ziploc bag and freeze it! You can get whatever you need out and it stays good for over a year this way! I am still using last years bumper crop! What is cool is. The stems fall away from the leaves when you get it out! No oil needed!GweninTXSent from my iPadOn Jul 28, 2012, at 8:44 AM, "em" <arak331@...> wrote:

Perhaps try a lighter oil? Either a "light" olive oil, canola or vegetable oil (no flames, please, from the purists).em / TNref post:I have always frozen basil chopped in olive oil but for whatever reason

olive oil is no longer on the list of things that taste good to me.

Has anyone used any other oil successfully to mix with basil for

freezing? Of course this year the shortage of water for the garden

means a reduced amount of basil so I'm not really willing to play around

with it and risk losing much of it, but I sure do love to have it

available in the "off" season, so anxious to get this right.

SJ

[Guest guest]

I like spinach pesto made with walnuts

On Jul 28, 2012, at 6:20 PM, Pam <yourfavoritething2002@...>

wrote:

>

>

> This is my first year of putting basil by for future use. I've done two

batches now, the first batch just chopped, about a medium chop, then packed into

ice cube trays and filled with water to cover, then freeze. After frozen I just

put in a ziploc bag.

>

> The second batch, which I did yesterday, was pesto with pine nuts and olive

oil. I used a recipe I found from Bonnie's Plants on YouTube, just a basic pesto

recipe (my first time with pesto by the way). I also put the mixture into ice

cubes trays and froze, removed and put in a ziploc. I kept enough out to try

with linguine with shrimp last night. Pretty tasty. I think next time I would

add a little cream or half and half in the pan though, it was a little dry. I've

also heard to save a little noodle water to mix in.

>

> Anyway, experimentation is going well so far. My next batch of pesto will

probably be with toasted walnuts. I hope I've given some useful info.

>

> Pam T

>

>

>

> From: em <arak331@...>

>

> Sent: Saturday, July 28, 2012 8:44 AM

> Subject: freezing basil for use in smoothies/soups (was

cold soups)

>

> Perhaps try a lighter oil? Either a " light " olive oil, canola or vegetable

oil (no flames, please, from the purists).

>

> em / TN

>

>

> ref post:

>

> I have always frozen basil chopped in olive oil but for whatever reason

> olive oil is no longer on the list of things that taste good to me.

>

> Has anyone used any other oil successfully to mix with basil for

> freezing? Of course this year the shortage of water for the garden

> means a reduced amount of basil so I'm not really willing to play around

> with it and risk losing much of it, but I sure do love to have it

> available in the " off " season, so anxious to get this right.

>

> SJ

>

>

>

>

>