This here is the most perfect way to freeze herbs that you have an abundance of this summer. You can do this with any combination of herbs and have fun with it. So many of you guys pointed out this tipped me the other day and I had to make sure I did a tutorial for everyone asking. Thank you for always inspiring me and for giving me the best ideas I owe it all to you. These will freeze beautifully for 6+ months and can be used for any sautéing, marinades, and so many other ways. It is absolutely a perfect way to easily flavour your food. You will need:
- basil leaves or any herbs
- olive oil — enough to cover them
- Wash your basil and air dry it or pat it very gently with a kitchen towel. Stack 8-10 leaves and roll it up (like a cigar).
- Begin to thinly slice your basil which will form long beautiful strands. This method of cutting is called “Chiffonade”.
- You might be familiar with this method because it’s exactly how we cut our lettuce in Bulgaria and the yogurt salad I showed you a few days ago.
- Add a little bit of the basil strands to an ice cube tray and top it off with good-quality olive oil.
- Freeze it until it’s fully solidified and you can transfer the cubes into a Ziploc bag or leave them in the ice cube tray covered. Enjoy.