The basil bouillon is a seasoning to prepare during the summer to preserve basil and have it available during the cold season. This year my basil produced a lot. I made I don’t even know how many basil pesto cubes. Then at a certain point, I said enough. There was already plenty. But those plants kept growing until they became fragrant and beautiful basil bushes, “in good health.” It was a shame to let it die. I harvested some that I froze as leaves, but it preserves less because it loses aroma and color over time. So with the rest, I decided to make basil bouillon: great to use in sauce, on pizza, for parmigiana, for fish, or to add aroma to vegetable side dishes. The recipe is from the book “In cucina con la food organizer” by Serena Ioppolo.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.3 oz extra virgin olive oil
- 1.4 oz basil leaves
- one-third of a teaspoon coarse salt
- 1 clove garlic
Tools
- 1 Blender Kitchen Aid
- 2 Molds for meal prep or ice cubes
Steps
Wash the basil leaves and dry them well. Transfer them into a blender with the oil, salt, and garlic clove (which you can omit if you prefer). Blend quickly to avoid the leaves oxidizing. Distribute the mixture into an ice cube mold to form cubes. Once frozen, you can remove them and store them in the freezer in a freezer bag for up to three/six months.
