how to use frozen basil

Transfer blanched leaves immediately to the ice water bath. This article has been viewed 374,660 times. The mayo tends to break down when thawed after freezing and I’m not sure of what the bean puree would do (definitely test it, though). Thank you for this awesome article, now I don’t even have to go to Pinterest!! Whether it's baking bread, creating a floor from paper and glue, or growing vegetables and canning them, Jami's done it and written about it. I’m starting with the method of blanching and freezing fresh basil leaves because it is the “official” way. Decent color, easiest method (only handle the leaves one time), easy to break off portions to use. To freeze basil, start by removing the stems and rinsing the leaves in cold water. I then put that in a ziplock bag and roll the bag to get all the air out. The leaves look thinner and darker than usual. Once frozen, I just take out what I need to cook with and chop while still frozen. Especially tomatoes and peppers with herbs for specific dishes (spaghetti sauce, beans, stir fries, soups). Thank you! This, "The step by step instructions for the different type of storing helped see my options as this my first year. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/93\/Freeze-Basil-Step-1-Version-2.jpg\/v4-460px-Freeze-Basil-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/9\/93\/Freeze-Basil-Step-1-Version-2.jpg\/aid2437365-v4-728px-Freeze-Basil-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"