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BigOrson
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Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA
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 Posted: Sep 20 2014 Post subject: Best method to preserve Thai basil? |
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Got quite a crop this year and I'm wondering what the best method is for preserving the leaves for winter consumption. Vacuum-seal and freeze or de-hydrate and powder? Generally, the recipe for chicken and Thai basil requires whole leaves (and there really isn't any substitute for Thai basil).
I can make my Italian basil into pesto and freeze it in ice cube trays for later use. Thai basil has its own challenges. |
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Mish
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Joined: 03 Apr 2011
Posts: 489
Location: Redding, CA
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| Posted: Sep 20 2014 Post subject: |
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I have frozen it whole before with no issue other then it breaks easily so it wont stay completely whole but it works.
My batch this year I am making a Thai basil pesto.
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BigOrson
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Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA
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| Posted: Sep 21 2014 Post subject: |
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| Mish wrote: | I have frozen it whole before with no issue other then it breaks easily so it wont stay completely whole but it works.
My batch this year I am making a Thai basil pesto. |
Being whole or not doesn't seem to make much of a difference.
A Thai basil pesto had occurred to me, but given the difference in flavor versus regular basil, what adjustments to the recipe are you planning? More or less garlic, nuts, etc.? |
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BUGSnBBQ
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Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia
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| Posted: Sep 21 2014 Post subject: |
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There's a Thai place in Chambodia that does a Shrimp/Thai Basil Pesto dish and their pesto has lime and peanuts in it (and maybe ginger?). Really good stuff.
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Mish
BBQ Super Fan
Joined: 03 Apr 2011
Posts: 489
Location: Redding, CA
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| Posted: Sep 21 2014 Post subject: |
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| BigOrson wrote: | | Mish wrote: | I have frozen it whole before with no issue other then it breaks easily so it wont stay completely whole but it works.
My batch this year I am making a Thai basil pesto. |
Being whole or not doesn't seem to make much of a difference.
A Thai basil pesto had occurred to me, but given the difference in flavor versus regular basil, what adjustments to the recipe are you planning? More or less garlic, nuts, etc.? |
Last year I followed a basic pesto recipe and it turned out pretty good. Some time in the next few days I will be using this recipe
2 cups packed Thai basil leaves
1/2 cup dry roasted peanuts
4 cloves garlic
1/2 inch fresh ginger, roughly chopped
2 tsp fish sauce
2 tbsp lime juice
1-2 jalapenos, halved
1/2 cup olive oil
Salt, to taste
Place basil, peanuts, garlic, ginger, fish sauce, lime juice and jalapenos in a food processor. Pulse a few times to roughly chop. Turn the food processor on and, while it’s running, drizzle in olive oil. Process until smooth.
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Akorn
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Rayzer
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Joined: 13 Jun 2010
Posts: 647
Location: Boylston, MA
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| Posted: Sep 23 2014 Post subject: |
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Mish,
How do you store it once you make it? We had a good crop of Thai Basil this year and love to store and enjoy it this winter.
Thanks!
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Kevan
BBQ Fan
Joined: 04 Oct 2008
Posts: 357
Location: Md
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| Posted: Sep 23 2014 Post subject: |
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| whirl it up with your choice of oil and it will keep in the fridge as long as oil is covering the top with a thin layer. It will keep as long as you wish. Use a very neutral flavored oil and it shouldnt interfere with what ever you are using it for. |
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Rayzer
BBQ Pro
Joined: 13 Jun 2010
Posts: 647
Location: Boylston, MA
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| Posted: Sep 25 2014 Post subject: |
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Thanks Kevan, that's what we do now. I guess we'll stick with it!
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Mish
BBQ Super Fan
Joined: 03 Apr 2011
Posts: 489
Location: Redding, CA
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| Posted: Sep 26 2014 Post subject: |
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| Rayzer wrote: | Mish,
How do you store it once you make it? We had a good crop of Thai Basil this year and love to store and enjoy it this winter.
Thanks! |
I use small jars and freeze it depending on how quickly it will be used.
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Akorn
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