The easiest, fastest, best way to FREEZE BASIL!

Presenter / source

• From the presenter “The easiest, fastest, best way to FREEZE BASIL!” on YouTube (channel not explicitly named in the subtitles).

Ingredients (with quantities / substitutions)

• Fresh basil leaves: measured by volume
  • Example used: ~6 cups (estimated from a heaping 4-cup measuring cup)
• Olive oil: ~1 tablespoon per 3 cups basil
  • Example used: ~2 tablespoons olive oil for ~6 cups basil
• Substitution mentioned: none
  • The method is compared to an “ice cube tray + olive oil” classic approach, but doesn’t replace ingredients.

Equipment & prep

• Mixing bowl
• Measuring cup (used as a measuring vessel for basil)
• Freezer bag (recommended quart size for ~6 cups)
• Kitchen tool to mix gently (implied “best kitchen tool”)
• Optional comparison equipment (not used in this method): ice cube tray

Herb handling / prep

1. Avoid washing basil “at all costs”
   • Washing forces the need for thorough drying, and basil is described as hard to fully dry.
2. Wash only if necessary
   • Only wash if there’s a lot of dirt or splash on the underside of leaves.
3. Pluck leaves gently
   • Basil “bruises really easily.”
   • Remove leaves where the leaf meets the stem; the presenter doesn’t want the stems in the frozen basil.
4. Check the underside for pests
   • Mentions “little spiders.”
   • Damaged/torn leaves and bug holes: can be used as long as they’re not bruised.

Step-by-step freezing method (technique cues)

1. Pluck leaves off stems
   • Clip/pluck where the leaf meets the stem; do it gently.
2. Measure basil
   • Pluck into a 4-cup measuring cup; example total: ~6 cups.
3. Coat with olive oil (gentle tossing)
   • Add basil to a mixing bowl.
   • For every 3 cups basil, drizzle ~1 tbsp olive oil.
     • Example: 6 cups → ~2 tbsp olive oil
   • Gently fluff/mix until each leaf has a thin coating.
   • If it looks dry, add more oil—described as “very very forgiving.”
4. Bag and remove air (flat-pack)
   • Put mixture into a freezer bag.
   • Close the bag fully except a tiny corner.
   • Lay flat on the counter, push out air gently, then close the last corner quickly.
   • Emphasis: “air is the enemy” of frozen food.
   • Portion guidance:
     • ~6 cups fits in a quart bag
     • If more than that, use multiple quart bags, not one large gallon bag.
5. Freeze
   • Store in the freezer.

How to use / thawing timing

• How to use:
  • Open bag → break off a chunk → add to your cooking.
• Thaw timing: it thaws really quickly, so:
  • Only remove it when you’re ready to use.
  • Take out a chunk, then put it back right away.

Best use

• Since it’s frozen, it’s best for cooked applications (raw use isn’t specified).

Storage duration

• Keeps in the freezer for at least 1 year.

Tips / common mistakes (as stated)

• Don’t wash unless necessary (drying basil is difficult).
• Don’t bruise basil while plucking/mixing—handle gently.
• Remove as much air as possible from the freezer bag to prevent freezer issues.
• Don’t leave basil out to thaw—freeze/thaw quickly and return immediately.

Plating / serving suggestions

• No direct plating. Simply break off a chunk and add to whatever you’re making.

Variation mentioned (classic method)

• Classic method (not preferred by presenter):
  1. Chop basil
  2. Ice cube tray
  3. Pour olive oil over
• Presenter avoids this approach because they prefer preserving more basil without using extra olive oil.