Freezing Fresh Herbs in Olive Oil

[DebPC]

http://img542.imageshack.us/img542/6928/freezingherbsinoil999n.jpg

 

[babywings76]

I've seen this before and always wondered if it would work well. Don't we usually need herbs after the recipe has already been going for a while? Would this extra oil be too much? I wonder if it could just be done with water. Thaw it out later and blot on towels and then you'd have them ready for the recipe whenever it's needed?

 

[Admin Greg]

Ingredients:1 cup chopped herbs (cilantro, parsley, basil, chives, etc.)1/2 cup olive oil1/4 teaspoon salt (optional)Instructions:1. Wash and dry the herbs thoroughly.2. Chop the herbs into small pieces.3. In a blender or food processor, combine the chopped herbs, olive oil, and salt (if using). Blend until well combined and the herbs are finely chopped.4. Pour the herb and oil mixture into an ice cube tray. Each cube should be about 1 tablespoon.5. Place the ice cube tray in the freezer and freeze until solid, about 2-3 hours.6. Once frozen, remove the herb cubes from the tray and transfer them to a freezer-safe container or bag.7. Label the container or bag with the name of the herbs and the date.8. Store in the freezer for up to 6 months.9. When ready to use, simply thaw a cube or two and add it to your cooking for a burst of fresh herb flavor.Note: You can also freeze whole herb leaves in oil, but they may become a bit limp when thawed. Chopping the herbs and blending them with oil helps to preserve their texture.