3 Easy Ways to Preserve & Use a Big Basil Harvest—No Cooking Required!
Basil is one of those plants that can go from giving you a few leaves here and there to suddenly producing more than you know what to do with. And when I'm growing several varieties at once—Italian, lemon, lime, cinnamon, purple, Thai basil and more—I want to find ways to use those different flavors rather than letting a beautiful harvest go to waste.
The good news is that preserving basil doesn't always mean standing over the stove, making pesto or pulling out canning equipment. Here are three incredibly simple ways I use a big basil harvest without cooking or canning: freezing basil in olive oil, making basil-infused vinegars, and creating basil-infused spirits for cocktails and drinks.
Each method also gives you an opportunity to experiment with the different flavors, colors and aromas of the basil varieties growing in your garden.
Watch my video showing how I harvest basil from my garden and make these no cook basil recipes:
🌿 1. Freeze Fresh Basil in Olive Oil
This is one of my favorite ways to put away a large amount of Italian basil quickly. Blending the leaves with just enough olive oil to process them creates a convenient frozen basil mixture that can later be added to cooked dishes, sauces, soups and other recipes.
Ingredients
- Lots of freshly harvested Italian-type basil, such as Genovese or Sweet Italian basil
- Olive oil
Supplies
- Blender - I like to use this Ninja Blender
- Freezer-safe container. I like to use silicone ice cube trays.
Directions
- Harvest plenty of fresh basil. Italian varieties such as Genovese and Sweet Italian work particularly well for this method.
- Wash the basil thoroughly and dry it well.
- Remove the leaves from the stems and pack the leaves into your blender.
- Add a small amount of olive oil.
- Blend until smooth, adding additional olive oil only as needed to keep the basil moving through the blender.
- Transfer the mixture to a freezer-safe container.
- Cover and freeze.
Tip: You can also freeze the mixture in small portions so you can remove only what you need for a future recipe rather than thawing an entire container.
🌿 2. Basil-Infused Vinegar
This is where growing several basil varieties becomes especially fun. Instead of using only traditional Italian basil, try making individual batches with lemon basil, lime basil, cinnamon basil or purple basil.
The flavored varieties contribute their own distinctive aromas, while purple basils can give the finished vinegar a beautiful pink or rosy color.
I especially like using these infused vinegars in homemade salad dressings and vinaigrettes.
Ingredients
- Fresh basil. You can use the entire stem, leaves, and flowers.
- Distilled white vinegar
- 8oz mason jars
Great Basil Varieties to Try
- Genovese or Italian basil
- Lemon basil - tastes like lemongrass to me
- Lime basil - has a distinctive tropical lime flavor
- Cinnamon basil and Thai basil - has a warm, cinnamon spice flavor
-
Purple basil - partakes a beautiful pink color to the vinegar
Directions
- Harvest your fresh basil. For an infusion, you can use the leaves, tender stems and flowers.
- Wash the basil thoroughly and dry it well.
- Gently tear, fold or bruise the basil to help release its aromatic compounds.
- Pack the basil into a clean 8-ounce glass jar.
- Pour distilled white vinegar over the basil until the plant material is completely submerged.
- Cover the jar. Because vinegar is acidic, avoid prolonged direct contact with reactive metal lids; use a nonreactive lid or place an appropriate barrier beneath a metal lid.
- Let it sit at room temperature for 2 weeks, shaking up the jars occasionally. Then strain out the basil and transfer the finished vinegar to a clean container.
- Keep the finished infused vinegar refrigerated for quality and safety unless you're following a validated method that specifically provides different storage instructions.
Use your basil vinegar anywhere you'd normally reach for vinegar, especially in homemade salad dressings, vinaigrettes, and marinades.
🍹 3. Basil-Infused Spirits
Basil isn't only useful for savory food. Its aromatic qualities pair beautifully with spirits, and different varieties can create completely different flavor profiles for cocktails.
This is another method where I love experimenting with the specialty basils growing in my garden.
Ingredients
- Fresh basil
- Your spirit of choice
- 8oz mason jars
My Favorite Basil + Spirit Pairings
Lime Basil → Rum or Tequila
The citrusy lime notes are a natural match for tropical drinks, margaritas and other tequila- or rum-based cocktails.
Cinnamon Basil → Bourbon
The warm, spicy character of cinnamon basil works beautifully with bourbon.
Purple Basil → Bourbon
Besides adding herbal flavor, purple basil can contribute a beautiful color to an infusion.
Thai Basil → Bourbon
Thai basil brings a distinctive spicy, anise-like herbal character.
Lemon Basil → Vodka or Gin
The bright citrus aroma works particularly well with clean spirits and gin.
Directions
- Harvest fresh basil. Leaves, tender stems and flowers can all contribute flavor.
- Wash the basil and allow it to dry thoroughly.
- Gently tear, fold or bruise the basil.
- Loosely pack it into a clean 8-ounce glass jar.
- Completely cover the basil with your chosen spirit and seal the jar.
- Infuse in a cool, dark location, for 2 weeks, shaking the the jars occasionally. Then strain out the basil and transfer to a clean container.
Then experiment with your homemade basil infusion in your favorite cocktails!
For adults of legal drinking age only.
