Does your basil runneth over?
You already know that the more often you gather fresh basil from your garden, the fuller it grows, right?
Of course you knew that. Silly me for bringing it up.
You’ve been diligent. Dedicated. What a farmer you are!
You’ve picked basil for your neighbors, family, co-workers, yourself… but wait… it keeps growing and growing and you’ve run out of ideas on what to do with the stuff!
Make basil pesto, it’s so lovely!
Okay, been there. Done that. Now what?
Make more basil pesto and FREEZE IT! It’s sooooooooooo easy and you will be so glad that you thought of this!
Here’s what you do: Take an ice cube tray (I purchased one specifically for pesto-only). Thoroughly spray compartments with Pam spray and then spoon in pesto. Stick in freezer overnight. Then, when you are ready, pop these bad boys out and store in a freezer-tight container.
See how easy that is?
Believe me, whenever you have drop-in guests and you need a quick appetizer or pasta sauce… it’s hard to beat pesto as a fabulous foodie ingredient!
And my, what the fabulous foodie you will look like when you humbly state “oh, I made this old thing from fresh basil from my garden.”
Don’t have a garden?
Don’t worry… there’s an easy solution for you to have access to inexpensive fresh basil, too. Your bragging rights will be “oh, I made this old thing from fresh basil.” You rock.
Want to know a super-secret tip for releasing the full flavor of basil? Click here.
I’m curious to know… what is your favorite way to incorporate pesto into your life?
Eat well, my friends. Eat well.
Lyndi
P.S. Just adding another usage for extra basil…. a basil vodka gimlet!! Check out Jae’s recipe here(plus, she’s a local gal and #AWBU superstar!).
This is perfectly timed, as I have three pots of basil sitting out on my patio right now. It's my first time planting an "apartment garden," and I wasn't quite sure what to do with all the extra. Thanks!
Hey Kelly! I must've known… I should dedicate this post to you! 🙂
Lyndi
1.) I make olive oil infused with basil ( and other herbs) that I use all year long. They are wonderful for seasoning meats, veggies, the grill, etc. I use those clear plastic bottles from WM that look like ketchup dispensers to house the oils. I keep one in the frig and the rest in the freezer.
2) I freeze minced herbs in ice cube trays with water to add to soups and stews during the doldrum months. It's amazing how much freshness they add.
3) Like you, I make a variety of pestos. Can never run out of ways to use those.
4) Try making some herb vinegars. Awesomely good.
5) Freeze minced mint, basil, lemon verbena, etc in ice cubes to add flavor to tea during those winter months when the skies are grey and you need a breath of Spring.
6) Call Tina Marie. She can give you lots more ideas.
Nice, thanks for sharing! I am going to mince herbs in ice cube trays like I do pesto. Thanks for the tip!
Be sure to visit Debbie's blog everyone, for great tips like these at http://www.diningwithdeb.blogspot.com.