Follow the instruction on this video and you'll have a profusion of basil in no time!
Watch this easy to follow video to see how to use this pruning method.
Basic basil pucks - perfect for preserving fresh basil for later use in cooking (freezer method). Use in soups, sauces, pasta, or anywhere you'd like a burst of basil flavor.
Ingredients:
- 2 cups fresh basil leaves (washed and dried)
- 1/2 cup olive oil (or enough to just coat the leaves)
- Optional: 1–2 cloves garlic, pinch of salt
- Add basil (and garlic/salt if using) to a food processor or blender.
- Slowly add olive oil and pulse until it forms a thick paste.
- Spoon the mixture into an ice cube tray or silicone mold.
- Freeze until solid, then pop out the “pucks” and store in a freezer-safe bag or container.
Pesto Pucks Recipe (uses nuts) - toss a puck into hot pasta, stir into soup, or spread on bread for an instant flavor boost for sandwiches.
Ingredients:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts (or walnuts for a budget option)
- 2–3 garlic cloves
- Salt to taste
- Blend basil, nuts, and garlic in a food processor until finely chopped.
- Add cheese and pulse to combine.
- Slowly pour in olive oil while blending until smooth.
- Spoon into ice cube trays or silicone molds and freeze until solid.
- Transfer frozen pucks to a freezer-safe container or bag and store for up to 6 months.