Choose a method that works best for you and how you use basil when cooking.

Freezing basil leaves. Flash freeze (no blanching) this is a very simple method to do. Remove any leaves that are yellowed or wilted. Line a baking sheet with parchment paper and spread the blanched basil leaves in a single layer.

First, give your basil a quick wash. Here's how to do this: After 2 hours, transfer the basil.

You’ll need to pat it dry with a kitchen towel to. Portion into mason jars and freeze. Select fresh leaves, discard any darkened or bruised leaves.

For a more manageable puree. Wash, dry & chop basil leaves. First, chop the basil leaves as above, discarding the stems.

Seal the bag and return to the freezer. Wash & dry basil leaves. Freeze for at least 30 minutes, or until each leaf is frozen.

Begin by washing your basil. Fill each well with water. Place the baking sheet in the freezer and.