have lots and lots of basil how do i preserve it would like to try in oil does anyone know how?

Answer 1

Make Pesto!!!!! Yum!!!! Put it in a blender with fresh garlic, walnuts, freshly grated parmesan, salt, and a little olive oil; blend to a smooth paste; add more olive oil until you reach desired consistency. It will keep in the fridge for awhile; if you don't think you'll use it in a couple weeks, freeze all or part of it. I don't know if you use pesto much, but here are some of my favorite ways... toss it with pasta; spread it on fresh warm ciabatta bread; spread it on pizza instead of sauce; add it to soup; etc...

Answer 2

Submerged in oil

Another preservation method I have used in the past is basil oil. This is good for the short term but not really recommended since the risk of botulism is high. Occasionally mold will form as well so you end up wasting a lot of good basil and expensive olive oil. But you might like to try it with the idea of using the flavored oil within a week or two while keeping it refrigerated. To hold it any longer go for the freezer (not the refrigerator--botulism is still possible there).

The method is simple and I had good results during my recent experiments. Place 1/2 cup of olive oil in a small skillet over medium heat. Warm it just until you can hold your hand over the oil and feel heat. Add a 1/2 cup of torn basil leaves and remove from the heat. Allow it to return to room temperature and transfer to a squeaky clean glass jar. Store in the refrigerator for only a week or freeze it.

Flavored oils can be used in a variety of creative ways. Salad dressings, a drizzle to garnish, sautéing vegetables, cooking eggs, the possibilities are endless.

The basil stems were piling up next to the cutting board as I worked through all these combinations. I couldn't resist seeing what would happen if I tried to make an oil with just stems. I went through the same process of heating the oil (a half cup) and adding a quarter cup of the snipped stems. A couple of days later, the surprising result was an oil with an intense herby flavor that tasted nothing like basil.

Answer 3

In addition to putting the freshly picked and washed leaves in a bottle of extra virgin olive oil and letting it set for several weeks, I have put freshly picked basil leaves and other spices too on paper towels and place in a microwave on the low setting untill all the moisture has been cooked out over a closely monitored time period. You monitor by checking how brittle the leaves are. When they are brittle (not burned) you can crumble them into a tightly sealed jar. It will keep for months. Also, freeze fresh leaves whole and/or break up leaves and freeze in ice cube trays and add the cubes with the leaves in them into your recipes. All these methods work great!

Answer 4

just put it in a bottle with some fine olive oil or something, let it sit for a week or so and you have basil infused olive oil or whatever oil you use

Answer 5

You can dry it or freeze it. To freeze, puree with a little water in blender and freeze in ice cube trays.

Answer 6

no, but be careful if you put it in oil with garlic, I think it can kill you.

Answer 7

make pesto and freeze it.