Basil Puree unlike pesto seems to keep forever in the freezer. Most likely, it’s the absence of pine nuts and cheese that extends the shelf life. Whatever it is, whizzing up your summer’s basil crop with a little olive oil is a great way to have fresh basil to cook with during the long cold winter months when fresh herbs are at a premium. After it’s made, I freeze it in small plastic containers so that none gets wasted. A tablespoon stirred into sauces or soups, whisked into vinaigrette, drizzled over vegetables or cheese, brushed over pizza; you get the point… Even if you didn’t grow your own, now is the time to buy a stash at your local farmer’s market. It’s cheap and gorgeous!
Ralph and I have a crazy busy fall and winter coming up so we’re taking off to Europe for a few weeks. A bucket list item for me. I’ve never been to Paris. In a couple of days, we’ll be strolling along the Champs-Élysées, sipping wine and people watching from sidewalk bistros, picnicking on the banks of the Seine. I’m soooo excited. My access to the internet will be somewhat limited, so instead of stressing about it, for the first time since I started blogging I have faith that you’ll wait for me. If you wonder what we’re up to, click here to follow me on Instagram
- 2 large bunches basil, leaves picked
- ¾ – 1 cup extra virgin olive oil
- Place basil leaves in the bowl of the food processor
- Whiz until finely chopped
- Scrape the bowl with a rubber spatula so that the chopped asil is in the bottom of the processor bowl.
- Slowly drizzle oil through feed tube til a thick puree is formed
- Spoon into plastic containers, cover and freeze.
THE LOVE: Make sure you take the time to pick the leaves from the woody stems. The stems taste nothing like the tender leaves. If you cheat and chop stems and all you’ll have a grassy tasting mess instead of a beautiful fresh basil flavour.
Thanks for reading.