You can think of this as a summertime public service announcement. If you have excess basil on hand, and you have made one too many batches of pesto, here is another idea. Basil oil! It is so easy, it is not even a recipe, but I will give you one anyway!
This oil, just like pesto, can be frozen for a long, long time. I like to put it in small jars or in the ice cube tray to make little cubes. After it has semi-frozen – it won’t completely freeze, oil doesn’t completely freeze – I pop the cubes out and drop them into a freezer safe container or freezer bag.
Now, the question is, what to do with basil oil? Use it all year long, especially when you need a hit of summer freshness in the middle of winter. It goes with anything and everything. Think tomatoes, pizza, pasta, soup, grilled tofu, grilled bread, roasted potatoes, etc. and so on!
A blast of summer in a little jar!
- Big bunch of basil
- Olive oil, as needed
- Salt, a few pinches
Add all of the basil to the food processor. Add a little bit of good olive oil and a pinch of salt.
Process, breaking down the basil, adding a little more oil, until it is smooth.
Store in a jar and use at will. Enjoy!