Freezing Basil

Freezeing Basil

Gently wash the basil leaves and pat them completely dry with a clean kitchen towel or paper towels. Arrange the leaves in a single layer on a baking tray or large plate, making sure they are not overlapping. Place the tray in the freezer until the leaves are completely frozen, about 1–2 hours.

Once frozen, transfer the basil leaves to a freezer-safe bag or airtight container and return them to the freezer. Freezing the leaves individually prevents them from sticking together, allowing you to take out only as much basil as you need.

For the best flavor, use within 6 months.

Frozen basil is perfect for adding directly to soups, sauces, pasta dishes, and pesto.