BostonSidewalks Recipe

The summer growing season is coming to an end and your basil plant is trying its hardest to go to seed and you are trying your hardest to stop it. Don't fret, you can save that basil for your winter soups, stews and sauces very simply. And throw that parsley in also if you happen to have some growing alongside your basil.

Washed Basil and Parsley

By throwing it into a food processor with a little water and olive oil and freezing it in an ice cube tray, you can have basil during the winter months, at least until it runs out. You may even find yourself growing extra basil and parsley next year just to make basil drops!

Ingredients

basil, heavy or wooded stems removed
parsley, heavy or wooded stems removed
extra virgin olive oil

Instructions

1. Wash the basil and parsly and shake off the excess water.

2. Add the leaves to a food processor or blender and add a tablespoon or two of water and a couple of tablespoons of olive oil.

Into the Food Processor

3. Start the processor and drizzle olive oil in until the basil is very finely chopped, almost into a paste.

Chopped Basil and Parsley

4. Spoon the basil paste into ice cube trays of your desired size. The one pictured below happens to be oversized but this is not necessary.

Ice Cube Tray

Basil Mix in the Tray

5. Pour a little olive oil over the top of each "cube" to protect the basil from freezer burn.

Add a Little Layer of Olive Oil

6. Freeze it for at least 24 hours and then remove the cubes and store them in freezer bags.

Out of the Freezer

Into the Freezer

Summary

When you want to add some basil to your favorite sauce simply drop in a "basil drop" and enjoy the taste of your garden all winter long.

A Finished "Basil Drop"

Recipe Yield:	Serves 1
Prep Active:	15 Minutes
Prep Inactive:	24 Hours

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