Chicago Home and Lifestyles – 4 ways to preserve fresh basil

Too much basil? Believe it or not, that can be a good thing! Sometimes herbs in a garden can go a little crazy and you can only use so much and give so much away. Here are a few ways to extend the life of and make more use of that delicious, fresh basil.

Pesto. Of course, pesto is number one on the list. It is so delicious on pasta hot or cold, but it can be added to cream sauces, mayonnaise or aioli, or vinaigrettes to amp up flavor. There are different variations to try too. Add other leafy greens like spinach, kale or arugula to boost flavor and nutrients. Try other nuts beyond pine nuts. Cashews, walnuts, pistachios, or blanched almonds are good as well as seeds like pumpkin, pepitas or sunflower seeds. Freeze in ice cube trays to use later. 

Basil grated cheese. This is a great addition to cooked veggies, grilled chicken, seafood and of course pasta. Combine equal parts of hard cheese like pecorino, parmesan or aged cheddar and basil in a food processor. Process until it resembles sand. It adds freshness and summer flavor to anything. Store for up to five days in the fridge. 

Basil salt. It lasts for months and adds fresh salty basil flavor to any dish. Add equal parts basil and salt to a food processor and process until texture is fine. Spread evenly onto a parchment paper lined sheet pan. Dehydrate in a 225-degree oven for 20-25 minutes. Cool and store in a glass jar in a dry place

Basil syrup. Use it as a great addition to cocktails like professional mixologists everywhere! It can also add some zest to coffee or tea drinks at home, and it really bumps up your lemonade recipe. Combine one cup of sugar and water in a saucepan, add one cup of basil leaves. Simmer on low heat until sugar is dissolved. Remove from heat and let cool to room temperature. Remove basil leaves and store syrup in a jar in the fridge. 

Bonus pro tip: freeze basil like you do pesto. Blend basil leaves in a blender with good extra virgin olive oil till pureed. Don’t over blend as the oil can turn bitter. Pour into ice cube trays and freeze. Store frozen cubes in a freezer bag for up to six months. Add a basil cube to stews, soup, sauces or veggies. Anywhere you need a burst of fresh flavor!

Kathleen Weaver-Zech and Dean’s Team Chicago