Put Your Basil on Ice

Fresh basil epitomizes summer. But as the season’s sun begins to fade, the days of this seemingly ubiquitous bright green herb are numbered.

Or are they?

There is a way to savor fresh-from-your garden basil, even in the depths of winter. All you need is some extra virgin olive oil and a few extra ice cube trays.

Chop the fresh leaves and add the olive oil to them, using a 2:1 ratio. Mix together and spoon or pour the aromatic blend into the trays, then stick them in the freezer.

When the snow is on the ground and you’re longing for a taste of sunshine, dig into your deep-freeze and pop of few of these into your pasta, soup or dressing. The result is far fresher than any dried basil and may just get you through the long, cold Connecticut winter.

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