FREEZING HERBS IN OLIVE OIL RECIPES

Steps:

• Choose firm fresh herbs.
• You can chop up the herbs or leave them in larger sprigs and/or leaves. I always do a combination.
• Fill the ice cube compartments about 2/3 full of herbs.
• Pour extra-virgin olive oil, covering the herbs.
• Top the tray with plastic wrap and freeze for several hours or overnight.
• Remove the frozen cubes from the ice trays and store in freezer bags.
• When ready to use, remove a cube from the bag and transfer it to a frying pan.

Steps:

• Wash your basil well and shake off excess water. Remove all the leaves from the stems. Place leaves in the blender.
• With the blender on high (or the purée setting), begin to very slowly drizzle olive oil into the blender (using the removable section of the blender lid to reduce splatter).
• Stop the blender as needed as use a rubber spatula to scrape down the sides of the blender and/or stir up the leaves.
• Continue running and drizzling just until the mixture begins to purée and turn into a liquid. Run the blender until the mixture is smooth.
• Pour into an ice cube tray being careful to not over fill. Freeze for 3-5 hours, or until the cubes will easily pop out. Transfer the cubes to a freezer bag, label, and put in the freezer.
• Grab 1-2 cubes and place them into your dish towards the end of cooking to melt, as desired.