Here's how I'll be enjoying my fresh basil, mint, and parsley all year long.
Step 1: Pick and Wash
Really, there's no explanation needed here. Pick your herbs, rinse them off well and pat them dry with paper towels.
Step 2: Chop and Drop
For basil- toss into a food processor, and add a little bit of Olive Oil until the basil has all been chopped and has a slightly liquid consistency.
Other herbs (like parsley and mint) don't need the Olive Oil. This just helps the basil to retain it's beautiful color better and to avoid browning.
With mint and parsley you have the option of chopping the herbs down (either by hand with a knife) or in the food processor, or you can keep them whole.
|sneaky little hand in there|
I opted to put my mint leaves in whole.
For the other herbs (aside from basil), finish filling up each tray with water.
Step 3: Freeze 'em
Place the trays in a freezer until the ice cubes have solidified.
Step 4: Bag 'em
Twist the cubes out of the trays (you know, the old fashioned way we all did it before ice makers in the freezer???) and place them into freezer zip loc bags.
Step 5: Use 'em
This is the most important step! Don't forget to use these bad boys! Whenever you're using a recipe that calls for fresh herbs, pull out an ice cube at a time and toss it in your pasta or casserole. The mint cubes can be dropped right into a tall glass or lemonade or iced tea. I did this last year with my basil and can't tell you how fabulous it was to have year round. I'm stoked to try it out with mint and parsley this year also.
Enjoy those herbs, people (the legal kinds of course... )
P.S. I am officially insane. My first dining room table wasn't enough fun for me, so I decided to do another one. She's finished now, but I am only going to tease you with the before pic...