Basil Pucks

I don't remember where I learned this technique for preserving fresh basil for use all year round but I tried it for the first time last summer and it worked great. We grew 3 huge basil plants this year and I've already harvested a big batch.

Yesterday Skip brought in most of the rest of the basil. I got to work processing it.

First, remove all the leaves from the stems, rinse, and dry.

Fill the food processor with the leaves. Begin processing while drizzling about 2 Tbsp of olive oil down the tube.

The bottom will process quickly. Push the top leaves down the side and continue processing until it's chopped up but not pureed.

Press tablespoon-loads into mini muffin tins or ice cube trays. 

Freeze. Then pop out of the molds, put in freezer bags and store for use throughout the rest of the year. Some folks just make a big sheet of the basil and freeze it in a freezer bag, then break off a piece as needed.

Whenever a recipe calls for fresh basil use one of the 'pucks' or part of one. They're great in pasta sauces, soups, and any recipe calling for fresh basil.