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Three Ways to Preserve Basil


Fresh basil

Oil, butter or salt (depending on which preservation choice you choose)

Parchment paper (if preserving in butter)

Plastic bag or freezer-safe container (if preserving in oil or salt)


Preserved in oil-

  1. Remove fresh basil leaves from the stem, then wash and dry completely.
  2. Use a food processor to puree the basil leaves with olive oil. Use 1 tablespoon of olive oil per 1 cup of basil.
  3. Freeze the pureed basil in an ice cube tray, after frozen remove cubes and then store in a large resealable plastic bag or freezer-safe container.

Note: Oil should only be added to basil if it will be frozen. Storing basil in oil, either in the refrigerator or at room temperature, is a botulism risk. If you’re planning to use your basil/oil cubes in heated dishes, add your frozen basil directly to the pot. There’s no need to thaw it first.

Preserved in butter-
1 stick butter, softened
2 tablespoons fresh basil leaves, minced

  1. In a small bowl, mix together the softened butter with the minced basil until well combined.
  2. Place half the basil butter onto a piece of parchment paper and shape into a log.
  3. Wrap well in the parchment paper and tie ends with twine.
  4. Store in the fridge or freezer until needed.

Note: Basil butter will keep stored in the refrigerator for up to 2 months, or in the freezer for up to 6 months. If you are storing it in the freezer, pop the rolled log of butter wrapped in parchment paper into a freezer bag and get rid of the excess air.

Preserved in salt-
Use a ratio of 4 parts fresh basil to 1 part sea salt

  1. Clean, dry, and chop fresh basil into small pieces or add to a food processor.
  2. Add one part salt to the basil, pulsing in the food processor for about 30 seconds.
  3. Store your mix in the refrigerator and remove as needed.

Note: It will last for at least 6 months. Use it anywhere you would use herbs and salt, just replace the amount of salt required in the recipe.