Total Time
Prep 5 mins
Cook 0 mins

This came about when I had more fresh basil in my garden than I knew what to do with it. I posted a question to the Cooking Q&A board and with the help of Jenny Sanders, this recipe came about.


  1. Puree two cups of fresh packed basil leaves in the food processor.
  2. Slowly add one half cup olive oil until the mixture has the consistency of a smooth paste.
  3. Pour the puree into plastic ice cube trays.
  4. It's best to have a special tray just for herbs, because the remaining flavor will then get into your ice cubes.
  5. Cover with plastic wrap, and freeze until solid.
  6. Store cubes, double-bagged, in the freezer and add to soups and sauces for an instant flavor boost.
  7. Herbal pastes and pestos are highly concentrated, so use sparingly.


Most Helpful

Brilliant idea!!! Can do the same with Parsely,coridaner or cilantro.

Jeanette Steyn August 28, 2003

Mirjam this is excellent -I didn't grow any basil this year and it galls me to throw out remains unused when I buy it - I will do this with cilantro too. I made it in the ice cube trays but onlu did 1/2 full so I had smaller amounts. I made scrambled eggs used a lump of basil, your sundried tomatoes and a bit of Feta cheese - This was a breakfast in heaven Thanks Mirj for yet another great recipe

Bergy September 03, 2003

I think your brilliant! I have a garden full of Basil and now I know how to preserve that fresh summer flavor in the cold winter months! Thanks :)

Little Bee October 17, 2003

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