Kitchen Helpers

Me? Out of Basil? Never!

Need a basil vinaigrette fast? or some pesto? or want to add fresh basil to your soup or stew? Then consider freezing fresh basil leaves for later and have a winter supply.

Fresh basil is a staple in my cooking but during the winter months, it’s almost impossible to come by. I’m sure you’ve seen this done before in commercials and social media and thought, what a great idea…wonder if it works? It does! And I wouldn’t be caught dead without it. Whether it’s the basil plant in the yard or the one I have in my kitchen, there’s always a time when it’s on its last leg. Don’t toss it out! This is so simple and comes in SO handy. Plus, there’s no fresh basil in the stores during the winter, right? Now you can have fresh basil all year round.

Me? Out of Basil? Never!

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By leslie Serves: 14
Prep Time: 10 minutes Cooking Time: Freeze for 1 hour

Chop and freeze fresh basil in 3 easy steps:


  • Fresh Basil leaves
  • Olive Oil or Avocado Oil



Prep: Remove the basil leaves from the stem, then wash and dry completely.


Chop: Chop fresh basil leaves and fill each section of ice cube tray with about 1 Tbl. chopped basil. (this is a Joie tray) Press down basil a bit and add olive or avocado oil to each section. You can't do this wrong, no matter how hard you try. 🙂


Freeze: Freeze the basil tray and when frozen, remove ice cube sections from the tray and store in a large resealable plastic bag or freezer-safe container and label.


Now, toss them frozen into soups and stews OR thaw them out and add them to a blender with garlic, parmesan and pine nuts for a great pesto OR add them to a blender with vinegar or lemon and extra olive oil for a quick vinaigrette.


CHEF'S NOTE: I just saw this on the web and going to try it next! Basil Butter - butter with small bits of basil - rolled into a small log and then frozen. Omg...sounds divine for steaks or vegetables in the winter. I'll post it when I do it!

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