Basil Preservation?

[Hippy]

Sounds good, do you have a recipe for it?

We grow a fall crop of spinach and pesto requires a lot of Basil. So we add spinach also. Adds some great taste and we end up with more in the freezer.

1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts or walnuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil

Toast the nuts in a dry cast iron pan on medium/low heat until they brown a little. (don't burnem)

Then in a food processor blend all ingredients while drizzling in the olive oil and scraping the sides often.

You can add more parm over the top when you serve it to kick it up a little!

We do it with parsley and it works great also!

[smc51]

I've just dried basil in the past, making pesto sounds delicious.
We use store bought pesto on pasta frequently.
Probably my favorite way to use basil is on tomato slices with mozarella and EVOO.
YUM

[Fishawn]

Ditto the moz-basil-tomatoe and include me for roasted Red peppers in place of the tomatoes sometimes. Drizzle of EVOO, Kosher Salt and fresh cracked Black Pepper. Love that stuff. And on the baquette for the wife unit.

[Slanted88]

After it quit's raining...small Tropical Storm...we need the rain...gonna get after some of this goodness!

[sweet_magnolia]

I just chop them up, put them out in a bowl in the window and let them dry for a day or two. Put it in a jar!

[Pandemonium]

Thanks Hippie

[Slanted88]

Thanks Hippie

Me tooo! Appreciate that recipe....

[Slash]

We preserve our herbs by vacuum-sealing the leaves, attached to the stems, and freezing. Vacuum-sealing reduces the air exposure and also reduces the possibility of freezer burn. We usually use them up within the year and the herbs retain quite a bit of their fresh character. I do like the idea of mixing them with the olive oil, though.

[Fishawn]

We preserve our herbs by vacuum-sealing the leaves, attached to the stems, and freezing. Vacuum-sealing reduces the air exposure and also reduces the possibility of freezer burn. We usually use them up within the year and the herbs retain quite a bit of their fresh character. I do like the idea of mixing them with the olive oil, though.

Thanks Slash, gonna get on that right now

[Pandemonium]

Thanks Slash, gonna get on that right now

Ya that sounds like the easiest way, ill try it too