How to Freeze Basil
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
5 mins
-
Freezing Time
30 mins
-
Total Time
35 mins
-
Servings
1 cup basil (approx)
-
Calories
1 kcal
-
Course
Condiments
-
Cuisine
American
How to Freeze Basil
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Want to preserve your fresh basil to use it all year long? This tutorial will walk you through how to freeze basil leaves (alone or packed in oil).
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Ingredients
- 1 bunch fresh basil
- Olive oil (optional)
Instructions
Prepare Basil:
- Remove basil from stems.Use a salad spinner to rinse and dry basil. Alternatively, rinse the basil and set aside to dry.
Freeze Dry Basil Leaves:
- Lay basil in a single layer on a baking sheet or tray. Freeze for at least 30 minutes, or until each leaf is frozen.Move the leaves into an airtight freezer bag.Pull out the amount of leaves desired as you're ready to use them. If desired, slice or break apart the frozen basil before using.
Freeze Basil in Oil:
- Thinly slice the basil.
- Divide the basil slices into a silicone ice cube tray.Drizzle a little oil over each cube, and then push the leaves into the oil.Freeze until hardened, and then pop the basil cubes out of the tray and move into an airtight freezer bag.
Notes
- Recipe amounts approximate. Yield will vary based on how much basil is used.
Nutrition Information
Show Details
Calories
1kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
2mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
42IU
(1%)
Vitamin C
1mg
(1%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1cup basil (approx)
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Calories | 1kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 2mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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