Simple posting this time. Apparently a lot of people throw away their left-over herbs. Such a shame because basil (an other herbs) freezes so well, plus it’s great to always have fresh basil whenever you need it.
Here’s how I do it.
I either grow my own basil or buy it in bulk at the market. So start out with a good bunch that’s still fresh. Give it a wash, dry it in a salad spinner (or use a paper towel to dab the excess liquid off) and then throw quite a bit in the food processor.
Drizzle some olive oil on top. Now this is a very important step, without the oil you’re basil will turn black.
You don’t want to drown the basil, just make sure you use enough oil to coat the basil, somewhere between 1 tsp and 1 tbsp will do (depending on how much basil you use, of course). Pulsate roughly 10 times until the basil is coarsely chopped. Now they’re ready for freezing.
I have these little containers I always use to store frozen herbs, but a small ziploc bag works just as well. Another option is mix the basil with oil, blitz it a little longer and freeze it in ice cube trays, that way you always have small portions on hand to spice up soups and sauces. I prefer the small containers, though.