You can freeze it and use it for pesto later, but it won't be good for anything else really. That's what I did at the start of the season when I couldn't pick a ton at once but needed to prune it.
When I freeze mine (I blend it up and then freeze it), I use it to flavor anything that needs basil throughout the year (salad dressing, pasta sauce, soups, etc).
Post by dancingirl21 on Aug 2, 2013 15:06:45 GMT -5
I chop it up and put it in pasta sauce, cold pasta salads, and caprese salad. Yes, you can freeze them. Put on a tray and freeze for 2 hours then switch to freezer safe container. Defrost in fridge.
caprese. We made a caprese salad recently to take to a bbq - we just halved a bunch of grape tomatoes, cubed mozzarella, and added basil and balsamic. It was delish.
Post by MixedBerryJam on Aug 2, 2013 15:11:02 GMT -5
If you're not going to pick it for a while, be sure to pluck off any blossoms as they develop, before they bloom. This will keep the basil from getting bitter and strong.
Use it to infuse water! Fill a pitcher with water and throw in a bunch of stuff with the basil. You could do citrus, cucumber, and basil; strawberry and basil; cherry basil; or all kinds of different combinations. Just be sure to tear the basil leaves and cut up the fruit (I like to even gently press it before cutting) so it infuses well. Put it in the fridge overnight and it will taste great. Pour through a strainer if you don't want chunks in your drink.