Basil is hands-down one of the most delicious herbs out there, and let’s be honest—it’s a total staple in any kitchen. To make sure you can enjoy that fresh-from-the-garden taste even in the dead of winter, I’m going to show you exactly how to preserve it by freezing.
It All Starts with the Harvest
Knowing how to harvest your basil correctly is super important for the plant’s health. If you just pluck the individual small leaves off the stems, the plant will start stretching upward and stop producing new growth.
Instead, you want to pinch off an entire stem. Make sure to leave at least two pairs of leaves on the plant, cutting the stem just above a leaf node. This encourages the plant to branch out at that spot, leading to much bushier growth and a happier plant!
Preparing the Leaves
Whether you’re freezing, drying , or pickling , the rule is the same: only use freshly harvested basil. Wilted leaves or leaves with brown spots aren’t great for preserving. Pluck the individual leaves from the stems (though you can keep the very tender stems if you like).
You can freeze the leaves whole or chopped, and even homemade pesto freezes beautifully. If your basil came from an outdoor garden, give it a quick rinse under running water to get rid of any dirt, then let it dry on a paper towel. If it’s been growing on your windowsill, it’s usually clean enough to skip the wash.
Blanching the Leaves
To really lock in that vibrant flavor and color, I recommend blanching the leaves before they hit the freezer. You’ll need a large pot of boiling water, a bowl of ice water, and some paper towels. Here’s the play-by-play:
- Bring the pot of water to a rolling boil.
- Drop your prepared leaves into the boiling water.
- Blanch them for about 10-15 seconds, using a wooden spoon to keep them submerged.
- Use a slotted spoon to fish them out and immediately dunk them into the ice water.
- Spread the cooled basil out on paper towels and let it dry for about 10-15 minutes.
- Pro tip: If you want to use the leaves individually later, lay them out on a plate (not touching) and pop them in the freezer for an hour.
- Once they’re frozen solid, you can toss them into a freezer bag or container.
Quick Tip: If you usually only need a little bit of basil at a time, chop the blanched leaves and put them into an ice cube tray with a little water or oil. That way, you can pop out exactly what you need for a recipe!
Freezing Finished Dishes
Just like many other meals, dishes made with basil freeze perfectly. If you have leftover sauce, let it cool completely, pour it into a labeled container, and stick it in the freezer. Trust me, label it—you’d be surprised how quickly you forget what’s in those mystery containers!
Pesto is especially freezer-friendly. It’s a total lifesaver for a quick weeknight meal.
Here’s a quick recipe for a Sun-Dried Tomato Pesto: You’ll need about 1/2 cup olive oil, 7 oz sun-dried tomatoes (packed in oil), a handful of basil leaves, a handful of flat-leaf parsley, two cloves of garlic, two teaspoons of capers, four tablespoons of pine nuts, and two tablespoons of red wine vinegar.
Pulse everything except the oil and vinegar in a food processor until finely chopped. With the motor running, slowly drizzle in the oil and vinegar. Stir in two tablespoons of grated Parmesan at the end and season with salt and pepper.
Store it in a sterilized glass jar. If keeping it in the fridge, cover the top with a layer of olive oil (it’ll last about a week). If you freeze it, you can enjoy it for up to a year!
How to Use Your Frozen Basil
Once thawed, you can use your basil just like fresh herbs in pasta, sauces, or on a Caprese salad. For a fun twist, try using the basil ice cubes in cocktails! You don’t even need to thaw them—they’ll keep your drink cold while infusing it with flavor.
Basil Seasoning and Availability
You can find fresh basil in the grocery store year-round, but if you’re growing it yourself on a windowsill or in the garden, the season usually wraps up by October. During the winter, if you buy potted basil , try to use it quickly. These greenhouse-raised plants are sensitive and often get wilted leaves just from the cold trip home.
Enjoy as much as you can while it’s fresh, and freeze the rest right away. It’s the best way to keep that summer feeling going all year long.
Tip: Don’t be afraid to try different varieties! Purple basil makes a stunning pesto, and lemon basil has a gorgeous citrusy kick that freezes really well too.
