Camp is in full swing (Did you know I’m a camp director in “real life”?) and with camp comes lots of fresh produce from our two big gardens. After our weekly farm stand, the leftovers are usually divided among the staff. I’m not one to say no to fresh fruits and veggies so I always bring home a lot.
Last week I ended up with a big bag of mixed green and purple basil. It was way more than I was going to be able to use so I searched the internet (Thank you Pinterest) for an easy way to preserve it.
And so I give you…basil cubes (catchy I know).
First, I chopped all the basil up in smallish bits and put it in a bowl.
Then, I minced enough garlic to make it a pretty even basil to garlic ratio and added that to the bowl.
I went ahead and mixed it up till the basil and the garlic had made friends.
I cleaned an ice cube tray and put a spoonful of the basil garlic mixture in each cube. I filled them a little more than halfway.
Then, I filled each cube the rest of the way with olive oil and stuck the whole thing into the freezer.
Once frozen, I popped the cubes out of the tray and put them in a small freezer bag
Now anytime I am cooking I can throw a basil cube in the pan instead of straight olive oil and I’m ready to go!
This would work great with any fresh herbs, I just happened to have basil and threw the garlic in because nothing goes together better than fresh basil and garlic.
Linking up with: Simply Natural Saturdays, Nomday Monday, Homestead Barn Hop, Modest Mom, Frugal Days Sustainable Ways