The other day I was gearing up to make another big batch of pesto when I realized that I didn’t have any walnuts! I did a quick google search and decided to freeze the basil instead. Putting fresh basil into the freezer would turn it black (yuck!) so here’s what I did:
Using my food processor I chopped up the basil. Then I added olive oil until it formed a paste (I had roughly 8 cups of basil and used 1-1 1/2 cups of olive oil).
One cube is equivalent to 2 tablespoons of fresh basil. I’ll use it this winter in pasta dishes.