Basil: Freezing Basil with Parmesan Cheese

Basil is an easy herb to grow, if only you could make your harvest last all winter long. In this video, Rita uses fresh basil from her garden and parmesan cheese to make a tasty seasoning to use on vegetables, soups or pizza.

Basil is an annual that can be grown in almost any climate. Often paired with tomatoes and cheese, basils bright green color is a wonderful addition to many dishes. Basel has a bit of a licorice flavor but its varietals a grown for hints of lemon, cinnamon or anise.

Freezing basil is a great way to stretch its flavor out and enjoy a harvest long in to the winter months. Paired with Parmigiano Reggiano this basil mix will add a great flavor to many dishes.

Category:

Howto & Style

Tags:

• basil
• sweet
• freeze
• freezing
• parmigiano
• reggiano
• itallian
• pizza
• basel
• garlic
• bread

[9aspengold5]

Can you do this with fresh parsley?

[RecipeCook]

@9aspengold5 I have never done it with parsley but don't see why it won't work. Try it and let us know! A great idea, by the way. Rita from AboutEating

[9aspengold5]

@RecipeCook One week in the freezer, the parsley and romano (freshly grated)

are doing great. The parsley is still beautifully green and fresh tasting. My next

trial will be Cilantro and grated Asiago cheese (I cook a lot of latin foods).

[RecipeCook]

@9aspengold5 Wow! Glad it worked for you and even more glad you're sharing with us. Rita from AboutEating.c

[Cavin21]

good to see you again Rita =]

[RecipeCook]

The thanks goes to John, the best webmaster, who puts all this together for you guys.~Rita

[allisheasays]

Thank you so much for that parmsean rind tip! That's a keeper!

[9aspengold5]

Such a great tip to freeze basil. I always end up with too much Basil. Boy was I surprised when you mentioned Athens, Ohio. I graduated from Ohio University so you really perked my interest.

[Sparky12311]

Thank you so much for the advice, keep up the excellent work!

Dominic.G

[RecipeCook]

Glad you like it. It's one of my most requested recipes. ~Rita

[RecipeCook]

I have Wusthoff, Henckels, Chicago Cutlery, & one Cutco. Remember, you get what you pay for in cutlery, so the better knives are going to be pricier. Avoid "ever sharp/never needs sharpening" because, for most all of them, once the edge goes, they can't be resharpened so the knife is then useless. Thanks for watching! ~Rita