There’s nothing like walking out onto your deck and picking fresh basil to add to a recipe. But sadly, for much of the year in Minnesota, that is not an option.
I am a terrible gardener, but I’ve always been successful with basil. It grows gangbusters for me, for some reason.
Several years ago, I looked into various ways to preserve my harvest. To maintain freshness, I decided against drying. I found a number of different methods of freezing herbs. Some involved water as a base, some oil. I tried both methods and have settled into what I like best. Olive oil.
This is such an easy process, y’all.
