Preserved Basil

1. 1

   Puree two cups of fresh packed basil leaves in the food processor.

2. 2

   Slowly add one half cup olive oil until the mixture has the consistency of a smooth paste.

3. 3

   Pour the puree into plastic ice cube trays.

4. 4

   It's best to have a special tray just for herbs, because the remaining flavor will then get into your ice cubes.

5. 5

   Cover with plastic wrap, and freeze until solid.

6. 6

   Store cubes, double-bagged, in the freezer and add to soups and sauces for an instant flavor boost.

7. 7

   Herbal pastes and pestos are highly concentrated, so use sparingly.

No additional tips available.