Can You Freeze Basil Leaves?

Why don't basil leaves freeze well plain?

Plain frozen basil leaves develop major quality issues. Fresh basil leaves contain enzymes that activate when the leaves are damaged (chopped, frozen, bruised); these enzymes catalyze the oxidation reactions that cause browning. When you freeze basil whole and leave it exposed to oxygen, the result is unappetizing dark leaves with diminished flavor. The cell structure of basil is delicate; ice crystals rupture the cells; combined with the enzymatic activity, the leaves become limp and dark. Even covered in plastic wrap, the trapped oxygen and freezer time work against quality. All varieties of basil have this issue: Genovese (most common); Thai basil; lemon basil; opal basil (purple); sweet basil; Italian large leaf basil. Whole basil leaves stored in the freezer for any length of time will turn dark and become limp. The good news: blocking oxygen with oil or quickly deactivating enzymes with blanching produces excellent frozen basil. Frozen basil (properly prepared) lasts 3-6 months for best quality at 0°F.

How do you freeze basil leaves properly?

Three methods preserve basil quality. Method 1: oil cubes (best method). Pulse basil leaves with olive oil in a food processor (about 2 cups loosely packed basil to 1/4 cup oil); spoon into ice cube trays; freeze until solid; transfer cubes to labeled freezer bags. Each cube provides concentrated basil for sauces, soups. Method 2: blanched whole leaves. Bring water to a boil; submerge basil leaves 5-10 seconds; transfer immediately to ice water; squeeze out water; pat completely dry; layer between parchment paper or wax paper; wrap stack in plastic; freeze in freezer bag. The brief blanching deactivates enzymes; the leaves retain green color. Method 3: pesto. Make complete pesto (basil, garlic, pine nuts, Parmesan, olive oil); freeze in ice cube trays. The oil-based methods preserve basil color and flavor best.

How do you use frozen basil leaves?

Frozen basil is most often used directly from frozen. For oil cubes: drop frozen basil-oil cubes directly into hot tomato sauce, pasta dishes, soups, risotto; the basil flavor disperses with the oil. For pesto cubes: drop into hot pasta during last 30 seconds of cooking; toss to coat pasta. For blanched whole leaves: thaw in refrigerator briefly; use in cooked Italian dishes; lay leaves on pizza before baking. For basil butter: slice off rounds directly from frozen; use to finish steaks, fish, vegetables, or pasta. Don't expect to use frozen basil for: fresh caprese salads; fresh basil garnish on pasta; bruschetta; pizza after cooking (the freshness is gone); fresh basil butter (texture is wrong).

How long do frozen basil leaves last?

Quality timelines for basil leaves. Basil oil cubes: 6 months for best quality. Pesto (with cheese, oil): 4-6 months. Blanched whole leaves: 3-6 months. Basil butter logs: 6 months. Basil-infused oil: 6 months. Plain whole frozen leaves (not recommended): 1-2 months for any usable quality. Dried basil (alternative): 1 year shelf-stable. All safe indefinitely at 0°F. Signs of quality issues: very dark or black color throughout; loss of fresh basil aroma (the primary issue); off-flavors; significant ice crystal buildup.