How to Freeze Basil in Olive Oil {Two Easy Methods}
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Too much basil on hand? Try freezing basil in olive oil to preserve its fresh, vibrant flavor. It’s a convenient way to incorporate basil into your soups, pasta dishes, sauces, and more!
Basil is one of my favorite herbs, and I’m always running out to the garden to grab some for pasta sauces, soups, and pestos. It adds a bright, fresh flavor but doesn’t last long once picked.
If you’ve ever had an abundance of fresh basil during the growing season, you know how fast those leaves can wilt. A great way to preserve that flavor is by freezing basil in olive oil. It’s seriously one of the easiest ways to save your basil for later, so you can enjoy it during the winter months.
Overloaded with fresh basil? Learn how to dry basil to stock your spice cupboard! Not sure when to harvest or cut basil? Learn my favorite tips for making the most of your harvest.
Why you should freeze basil
- SO CONVENIENT – Frozen basil cubes are perfect for tossing into recipes for a quick burst of fresh basil flavor. It’s an easy way to save time when cooking—no need to chop fresh basil when you’ve already prepped and frozen it!
- PRESERVE FRESH FLAVOR – Making frozen cubes is the best method when it comes to preserving that fresh taste of basil. It preserves the herb’s essential oils and rich flavor in a way that drying can’t.
- REDUCE FOOD WASTE – If you’ve ever had a bunch of basil leaves wilt before you had the chance to use them, you know how frustrating that can be. Freezing is a simple way to preserve those fresh leaves and make sure none of it goes to waste!
Equipment
To freeze your own basil, you need:
- Strainer
- Clean tea towel or paper towel
- Ice cube tray or mini muffin pan
- Food processor OR
- Cutting board and sharp knife
- Freezer bag or freezer-safe container
Ingredients
- Fresh basil leaves – Be sure to rinse the whole basil leaves under cold water, then let them air dry before you move on to the next step. Use Italian basil, Thai basil, or whatever you can find in your garden or grocery store.
- Extra virgin olive oil – This is added as needed to thin out the mixture to the right consistency.
How to Freeze Basil in Olive Oil
Puree Method
- Place the clean basil leaves and stems into the bowl of your food processor and blend to break the leaves into small pieces. (It can help to start with just some of the basil first, then add more after it starts to break down.)
- Drizzle olive oil slowly into the food processor and blend until the mixture becomes a creamy puree.
- Transfer the blended basil into an ice cube tray or mini muffin pan and level out the top with the back of a knife or a bench scraper.
- Freeze solid then remove the cubes and transfer them to a freezer-safe container. Freeze for 3-6 months.
Sliced Leaves Method
- Instead of pureeing the basil leaves, cut them into strips or pieces (your preferences) using a very sharp knife.
- Pack the cut basil into the ice cube trays and then cover with a little olive oil. The oil will fill in any gaps. If needed, poke your finger or the tip of a knife into the mixture to submerge any leaves on top.
- Freeze solid then remove the basil ice cubes and store in a freezer-safe container or ziplock bag.
Storing Suggestions
Store your basil cubes in a freezer-safe bag or container, removing as much air as possible to avoid freezer burn. These cubes will last up to 6 months.
If you can vacuum-seal the cubes, they should be good for up to a year.
Tips & Variations
- Make pesto. Want to kick it up a notch? Add garlic, pine nuts, and Parmesan cheese to the basil and olive oil mixture in the food processor to make a simple pesto base.
- Add other herbs or fresh garlic. You can freeze basil with other fresh herbs like parsley, cilantro, oregano, or even garlic to create your own flavorful herb blend.
- Use silicone ice cube trays. You can press the back of these to remove the cubes really easily.
- Make smaller cubes for portion control. Freeze your cubes of basil in smaller sizes so you can easily grab the amount you need for recipes without thawing a large batch.
- Label your cubes. If you’re freezing multiple batches or adding other herbs, label each bag with the date and ingredients to avoid any mix-ups later.
- Add at the end of cooking. The best time to drop your frozen basil cubes into dishes like soups, stews, or sauces is near the end of cooking to preserve their fresh taste and vibrant color.
- Substitute for another type of oil. Olive oil is definitely the best option when it comes to flavor, but if you don’t have or can’t use olive oil for whatever reason, feel free to substitute with avocado oil or a neutral oil like grapeseed.
- Make sure basil is completely dry. Before you add a drizzle of olive oil, make sure your herbs are completely dried using a clean towel or even a salad spinner if you have one. Excess water could cause freezer burn.
How to Use Frozen Basil Cubes
There are so many different ways to use frozen basil cubes in your cooking! Toss a couple of cubes in:
- Your favorite tomato sauce
- Homemade pizza sauce
- Salad dressings
- Fresh spaghetti sauce
- This roasted cherry tomato soup
- Marinades for chicken or fish
FAQs
Nope! The stems are packed full of basil flavor and once blended down, you really can’t tell a difference in texture. If you prefer a smoother puree, you can remove them, but I don’t.
Blanching is unnecessary with this method since the olive oil helps preserve the fresh flavor and green color of the basil. Blanched basil tends to lose some of that fresh basil taste.
Nope! Olive oil cubes are really handy for adding to soups, etc., but you don’t have to do that at all. One alternative is to use water instead of oil, which decreases the cost of this project quite a bit. Alternatively, you can blanch and then freeze cubes of pressed basil in your ice cube tray or flash freeze the leaves on a sheet pan and transfer them to a freezer-safe container.
Related Recipes
- How to Freeze Jalapenos
- How to Freeze Garlic Scapes
- Freezing Pumpkin
- How to Freeze Raspberries
- Freezing Blueberries
- How to Freeze Fresh Cranberries
How to Freeze Basil in Olive Oil (Basil Cubes)
Equipment
- mini muffin pan or ice cube tray
- Sheet pan
Ingredients
- fresh basil, amount varies
- olive oil, amount varies
Instructions
Puree Method
- Place the clean basil leaves and stems into the bowl of your food processor and blend to break the leaves into small pieces. (It can help to start with just some of the basil first, then add more after it starts to break down.)
- Drizzle olive oil slowly into the food processor and blend until the mixture becomes a creamy puree.
- Transfer the blended basil into an ice cube tray or mini muffin pan and level out the top with the back of a knife or a bench scraper.
- Freeze solid then remove the cubes and transfer them to a freezer-safe container. Freeze for 3-6 months.
Sliced Leaves Method
- Instead of pureeing the basil leaves, cut them into strips or pieces (your preferences) using a very sharp knife.
- Pack the cut basil into the ice cube trays and then cover with a little olive oil. The oil will fill in any gaps. If needed, poke your finger or the tip of a knife into the mixture to submerge any leaves on top.
- Freeze solid then remove the basil ice cubes and store in a freezer-safe container or ziplock bag.
Notes
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