On Sun, 02 Mar 2008 17:03:29 -0800, wrote:

>
>Have a lot of fresh basil that needs to be tended to. I think I heard
>somewhere that it can be frozen successfully so here's what I did.
>
>I chopped it up in a mini food processor with a little olive oil. I
>then placed on plastic wrap in one tablespoon increments.
>http://i29.tinypic.com/29nghw4.jpg
>
>Folded the edges of the plastic wrap over the basil and tried to wrap
>each one as tightly as possible.
>http://i26.tinypic.com/2hp4sqg.jpg
>
>It's in the freezer now awaiting further instructions.
>
>koko

I've done this for several years. I mix it with extra light olive oil
and put it up in flattened zip bags. All winter, I snap off as much as
I want for a dish. To make pesto, I add extra virgin olive oil,
toasted pine nuts, garlic, and shredded Parmesan, toss it all with
pasta. To make pizza, I make my own dough, brush with basil, add
cheeses, chopped artichoke hearts, quartered cherry tomatoes (which I
grow in my kitchen window) and sometimes some cooked, peeled, deveined
shrimp. Sometimes I add a pinch to my hummus, or add a pinch when I
make Thai Green Curry. I make bruschettas with basil, shrimps and
Monterrey Jack, and I top a brie with it to make appetizers for
guests. The only thing is that I work quickly when I freeze it so It
will retain its green color and I wait until the last moment to take
it out of the freezer and use it because once it thaws it'll turn dark
in a hurry.

http://home.comcast.net/~rrmerritt/frozenbasil.jpg