On Mon, 03 Mar 2008 09:44:27 -0500, raymond >
wrote:

>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

Thanks for the tips raymond.

koko
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updated 2/24
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