5 Ways to Use Fresh Basil Before It Wilts
A whole bunch doesn't have to mean one recipe and a wasted rest.
Five simple ways to use up a whole bunch of fresh basil before it wilts, from classic pesto to infused oils and a quick freezer trick.
Fresh basil wilts fast, and most recipes only call for a small handful, leaving the rest of the bunch to go dark and slimy in the fridge. Here are five ways to use it all up.
1. Classic Basil Pesto
Blend basil with garlic, pine nuts, parmesan, and olive oil for a sauce that works on pasta, sandwiches, or spooned over roasted vegetables.
2. Basil Simple Syrup
Simmer basil leaves in a basic sugar-water simple syrup for a few minutes, then strain. It adds an unexpected, fragrant twist to lemonade or cocktails.
3. Basil-Infused Olive Oil
Blend basil with olive oil and strain through a fine cloth for a vibrant green oil that's great drizzled over caprese salad, soup, or grilled bread.
4. Freeze It in Ice Cube Trays
Chop basil, pack it into an ice cube tray, and cover with olive oil before freezing. Pop a cube into a hot pan anytime you need a quick hit of flavor.
5. Basil Butter
Mix finely chopped basil into softened butter with a pinch of salt and garlic, then roll it into a log and chill. Slice off a piece to melt over grilled meat, pasta, or warm bread.
Keep the Rest Fresh Longer
For whatever basil you're not using right away, treat it like flowers. Trim the stems, stand the bunch in a jar of water on the counter, and loosely cover the leaves with a plastic bag. Basil doesn't like the fridge, cold temperatures turn the leaves black faster than almost anything else.