My basil plant has been growing like crazy, but I noticed that lately even it looks unhappy in the heat. I was afraid that it would end up baked before my tomatoes were ready, so I thought I’d be proactive and put some of it in the freezer just in case. I freeze it in cubes, which makes it handy to pop one or two into a pot of sauce or soup.
There is no recipe for this one. I kill two birds with one stone and chop garlic and basil together with some olive oil and freeze it all in ice cube trays. Once frozen, I just pop the cubes into freezer bags and label them.
Just fill up your food processor with basil (I had the bowl packed full) and garlic (I used about 2 1/2 heads of it) and chop it all together with some olive oil and a squeeze of lemon juice to keep it fresh. You could go ahead and make pesto too and freeze it this way, but this is the quick and easy, done in a few minutes version. It would be easy enough to make it into pesto in the food processor afterwards with the addition of parmesan and pine nuts (or, if like me you are out, roasted pumpkin seeds and nutritional yeast).