Learn how to freeze basil the way my mother does. It’s a genius idea that will keep your basil on hand, and easy to use all year long.
Freezing fresh basil is a great idea, but learning how to freeze fresh basil under oil is even better.
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If you’re growing basil this summer, or are able to buy beautiful fresh basil from a farmer’s market, this post is for you!
The photo of all this fresh sweet basil is the current situation in my planter, and I’m delighted, to say the least. You can join me by learning how to freeze basil so we can I’ve been using it in Caprese salads, bruschetta, sandwiches and of course, my quick Italian tomato sauce as well as anytime I make a meat filled spaghetti sauce!
Types of Basil
There are two types of basil that I use in my Italian dishes: sweet basil and Genovese Basil. My preference is sweet basil when eating it raw, as in salads and bruschetta as the leaves are more delicate, and thin. However, each kind is absolutely fine used raw, or cooked.
Genovese basil leaves are a bit thicker, and less delicate. This type of basil is perfect in sauces, and cooked dishes like pesto. There are many more types of basil, but you only want to use sweet or Genovese varieties in Italian cuisine.
Years ago I wrote a post on how to keep basil fresh in your kitchen, even if you just buy it in a package from the grocery store. Even though I have plenty of basil outside, I usually pick too much and end up using this method to keep it fresh. It’s also a fabulous activity to do with children.
If you have a pot or garden, you can also end up with a free plant! Look at those baby roots!
Here’s how easy it is to freeze your basil and you’ll also end up with some leftover basil infused olive oil which you can use to make your tomato sauces!
You can also freeze your tomatoes to use in winter, too!
It’s a win-win!
How to Freeze Basil (Fresh Basil Under Oil)
Method by Lidia Conte Makes one jar.
FULL PRINTABLE DIRECTIONS BELOW
Ingredients
- Fresh basil leaves
- Extra virgin olive oil
Wash and dry the basil.
In a large mouth jar or freezer-safe container, begin adding basil leaves, a few at a time.
Next, drizzle with some good quality extra virgin olive oil. DO NOT FILL THE JAR WITH OIL, just drizzle at this point.
Continue with this process, adding leaves and oil, occasionally pushing the leaves down gently with a fork.
Don’t worry about the basil popping up and lots of air in the jar.
Once you have a significant part of the jar filled, place it in the freezer for about 20 minutes, or until the leaves begin to freeze. This will make it easier to push the basil down, and have it stay down. Repeat these steps as needed.
When the leaves are pushed down completely, and as much has been added as fits in the jar, then add enough olive oil to cover the basil, and freeze completely. However, do not fill the jar too close to the top.
How to Use the Frozen Basil Under Oil
This basil under oil will keep in the freezer almost indefinitely since it’s frozen and under oil. Use it for most any of your basil needs. Simply use a fork to take out as much as you need. There’s no need to take the jar out of the freezer before using it as the oil doesn’t freeze solid. It’s easy to break the leaves with the fork and add to your recipes.
Remember that when the basil is used, the oil is perfect for making tomato sauce, or even in pizza sauce!
If you’re cooking your pizza sauce, you’re doing it all wrong.
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How to Freeze Basil (Fresh Basil Under Oil)
Special Equipment
- 1 wide-mouth glass jar or freezer-proof container
Ingredients
- fresh basil leaves
- 1 bottle extra virgin olive oil
Instructions
- Wash and dry the basil leaves.
- In a large mouth jar or freezer-safe container, begin adding basil leaves, a few at a time.
- Next, drizzle with some good quality extra virgin olive oil. DO NOT FILL THE JAR WITH OIL, just drizzle at this point.
- Continue with this process, adding leaves and oil, occasionally pushing the leaves down gently with a fork. Don’t worry about the basil popping up and lots of air in the jar.
- Once you have a significant part of the jar filled, place it in the freezer for about 20 minutes, or until the leaves begin to freeze. This will make it easier to push the basil down and have it stay down. Repeat these steps as needed.
- When the leaves are pushed down completely, and as much has been added as fits in the jar, then add enough olive oil to cover the basil and freeze completely. Do not fill the jar too close to the top.
Notes
- This basil under oil will keep in the freezer almost indefinitely since it’s frozen under oil.
- Use it for most of your basil needs.
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What an ingenious technique! I grew plenty of basil this year and more like than not I’m going to have quite a bit left over by summer’s end, so this is definitely going to come in handy!
Hi Christina, it’s been awhile hearing from me but I continue to be subscribed and read all your wonderful recipes. I love EVO so was interested in basil in olive oil and will be doing some with my excess basil. But for about 10 years I have been freezing basil using a method my sister told me about that she thought she saw Emeril (spelling) do . I dry my fresh picked basil and drop leaves one at a time in a wide mouth jar (I don’t use a very large jar ) because I don’t want to continue taking the same jar out of the freezer because basil thaws fast. I fill the jar and leave just enough space to place a crunched up piece of wax paper between the lid and basil (that’s my addition). The basil freezes in the jar and the leaves come out individually when you need them! Because they were frozen they wilt when thawed therefore I only use them in my sauces, meatballs, or anything I cook and use basil. I haven’t tried it in salads because it will wilt. I couldn’t believe the leaves stay separated without freezing them separately before putting them in the jar. I just take out as many leaves that I need and put the rest of jar back in the freezer and they are still separated the next time I need basil from that jar! I don’t keep the jar out long. I get what I need quickly and return the jar to the freezer. I date my jars of basil and have used them as long as 3 years and was still very good.
I am going to do a few jars with your EVO and basil in recipes that contain olive oil.
Thanks for keeping me posted! I am not on any social network so I am so happy that you have kept emailing as well as Facebook.
Stay healthy and always happy!
Joanne
That’s great, Joanne. I think the only thing with that method is the leaves must be freezer burned after some time (due to the air in the jar), especially 3 years, no? Anyway, nice to hear from you and glad you have basil in the freezer! I freak out when I run out, haha!
Yes! I too freak out if I don’t have my basil (Italian staple for sure)! That is why I did use the 3 year old frozen basil! It didn’t have freezer burn and there was still flavor but the leaves did look darker than the current year would have looked, for that reason I do keep dried basil on hand but not the same as fresh frozen basil!
I don’t normally have 3 year basil but that one jar was pushed to the back of freezer. Possible the crunched wax paper I put on top of the basil before the lid kept some air out?
Oh I bet! That’s great!
Thanks for showing us how to keep fresh basil in the freezer year-round. I will definitely give this method a try!
Awesome!
What a great tip! We are fortunate enough that basil grows year-round on our patio, so there has been no need to freeze it at this point… But I think the method could be used for a lot of other things (like curry leaves). Brilliant mum!
Yes, we’re so lucky! :)
OMG where has this tip been all my life. Since moving to North Carolina we have access to so many fresh vegetables, fruits and herbs, but it is highly seasonal – as it should be and I didn’t know I could do this! Going to prep some this week. Do you think this can be done with any green herb? We have been getting a lot of gorgeous fresh sage which I have been cooking with chicken and turkey and would love to be able to have this winter – do you think that would work?
Hi Andi, I think it would be fine as long as whatever use you have for the sage is okay with the addition of olive oil. You could always try a little and see how it goes! Enjoy!
This is genius! My basil is really the only thing that has done well in the garden this year, so I will be trying this.
Wonderful!
I’ve been wondering how to do this, but how do you get the frozen leaves out of the frozen oil?
Hi Colleen, just use a fork and take some of the leaves out. They will break, but it doesn’t affect the flavor. Oil doesn’t freeze solid, so it’s easy to take the basil out. :)
Very smart! I’ve frozen basil oil before, and of course pesto (without the cheese) but this is great if you want basil or especially individual leaves! Very smart.
The leaves don’t actually stay intact, but it’s wonderful for cooked dishes!