Fresh basil is among the widely used herbs in Mediterranean cooking, and almost everyone I know enjoys its aromatic, sweet, and somewhat minty flavor. It can be the one ingredient to add a pop of fresh flavor and color to your meal! I use basil all summer long in things like panzanella, tomato basil soup, and grilled pizza! We all know fresh basil is tricky to keep alive past a couple of days without the leaves wilting and turning dark on you. One of my go-to ways to quickly use and preserve fresh basil is homemade pesto! A jar of my pesto will last a good week in my fridge, and I make good use of it in pasta, pesto chicken, or to spread over a perfectly baked chilean sea bass. Another one of my go-to hacks for how to keep basil fresh is to simply treat it like I do a flower bouquet by storing my trimmed basil in a jar or glass of water, covered loosely with a plastic bag. Works like a charm! (I use a similar method to store other fresh herbs.) I shared my hack earlier on Instagram, and so many people had questions, so I thought I would write out exactly how I store basil and keep it for a good 1 to 2 weeks on my kitchen counter.
How to Store Fresh Basil:
How long will fresh basil last after picking?
If you follow my method above and store fresh basil properly in a jar of water covered loosely with a plastic bag, it should last fresh for 1 to 2 weeks. In these next easy steps, I’ll show you how to store fresh basil properly so it will last for up to 2 weeks! You’ll need a glass jar half way filled with water, a pair of scissors, and a recycled shopping bag. Follow these simple steps for the best way to store your fresh basil leaves:
Can you freeze basil?
Yes! If you have way too much basil and you want to keep it for longer, freezing it is a great option. It will last in the freezer for months and you can use it year-round! There are many ways to freeze basil, and some involve cubes of chopped basil preserved in extra virgin olive oil, but here’s the very basic method for how to freeze basil leaves:
Blanch the basil. Throw the basil leaves in boiling water for 10 seconds, then quickly pull them out and put them a bowl of iced water. This will help preserve the bright green color (I always blanch my basil when I make pesto for the same reason!) Wring out all the water. You can put the blanched basil in a salad spinner and give it a few spins, but I also like to wrap it in paper towels and give it a good squeeze to wring out all the water. Freeze. First, pull the blanched leaves apart and arrange them on a cookie sheet, then freeze for 12 hours or so, then transfer the frozen leaves to freezer-safe bag (do this very quickly or the leaves will thaw). Close tightly and return to the freezer.
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