How to Make and Freeze Basil Sauce
Do you have an overabundance of fresh basil in the garden? Try making this easy basil sauce recipe!
I'll show you how to make and freeze basil sauce so you can have that fresh flavor on hand all winter long.
Basil isn't a perennial in my northern growing zone. But that doesn't matter! I faithfully start my own from seed every spring so I can have fresh basil on hand during the summer months.
I've spent the past few years trying to find the best way to preserve basil for winter cooking in my kitchen.
Because basil is one of those herbs I just can't do without!
I tried drying basil leaves, but they lost their pungent flavor.
Another time, I tried making basil salt. But it just didn't carry enough basil flavor to satisfying me.
I've tried preserving whole leaves in salt (it took waaaay too much salt!) and even tried freezing leaves in water.
It took me a while, but I finally discovered a wonderful way to preserve basil!
This method is simple and tastes amazing when paired with tomato in sauce, homemade pizza or winter soups. It even tastes amazing spooned over baked potatoes!
So let me show you how to make and freeze basil sauce, so you can still have that fresh herb flavor in the dead of winter.
The Difference Between Basil Sauce and Pesto
You might be wondering what the difference is between basil sauce and pesto?
Let me tell you!
Pesto is made with fresh basil but it also contains oil, nuts, cheese and sometimes lemon juice as well.
I think pesto is absolutely delicious! But there are times when I want something simpler, especially if I'm supposed to serve guests that are dairy or nut free.
That's where basil sauce comes in. It has the basic ingredients of fresh basil, olive oil, garlic and salt. Really. That's all! You won't have to buy special ingredients to make this easy basil sauce recipe. And that's why I love it so much!
Best Basil Varieties for Making Sauce
You can use a wide variety of basil for making this sauce. Just make sure whatever you use is a culinary basil, not an ornamental. Some excellent options include:
- Genovese
- Greek Basil Varieties
- Holy Basil (Tusli)
- Purple Basil
- Sweet Basil
Most basil varieties are culinary, so don't worry about it too much. My personal favorites are Sweet Basil and Genovese.
Ingredients for Making Basil Sauce
I quickly ran through ingredients above, but to make this easy basil sauce recipe, you'll need the following:
- fresh basil (lots of it!)
- a quality olive oil or avocado oil
- Himalayan salt
- fresh garlic cloves
Basil should be as fresh as possible. I like to harvest mine the morning, before the sun's heat drives natural oils back down into the plant. You get full flavor in the leaves this way!
Helpful tip: going to buy basil from a local farmer? Keep the cut basil bouquets in water and refrigerate until you're ready to make this easy basil sauce recipe.
Tools You'll Need
To make and freeze basil sauce, you'll need the following tools.
- kitchen blender or food processor
- spatula
- kitchen scale
- measuring cup
- measuring spoon
- seven, 4 oz or 125 ml jars (get some HERE)
- 7 standard mouth lids & canning bands
In my kitchen, I use a strong Bosch blender to make basil sauce. But I hear a food processor gives you the same results.
If using a food processor, you can probably puree this recipe in just 1 batch, whereas I usually have to run 2 batches through my blender to complete it.
Tips for Making Easy Basil Sauce
Making basil sauce isn't difficult. Just toss everything into the blender or food processor and puree until smooth. That's how it should go. But in case you get hung up, let me give you a few pointers.
- Always add oil, salt and garlic to the blender or food processor first, for liquid content and ease of blending.
- Before pureeing, pulse the blender or food processor to help break up basil and incorporate it with the olive oil.
- If the basil is too chunky to puree, add a bit more oil for extra liquid and blendability.
- Be sure to puree the sauce for 20-30 seconds to make sure the fresh garlic is well incorporated.
How Long Will Basil Sauce Last in the Freezer?
This easy basil sauce recipe should last 8-12 months in the freezer, provided you follow my directions and top your jars off with a layer of olive oil. Be sure to tightly seal the lids as well.
To use it, just pull a jar from the freezer, let it thaw and add to your favorite recipe.
How to Use Frozen Basil Sauce
Basil sauce pairs beautifully with tomato. Whether it's a homemade pasta sauce, pizza sauce or even a soup or stew with a tomato base, your homemade basil sauce will be a delicious, flavor-packed addition.
But it doesn't stop there. You can also add it to white sauces, winter soups, spread it on toast or add it to a buttery, baked potato.
You might be wondering how much you should use? It really depends on your taste! A word of warning? This stuff is packed with basil flavor, so start with minimal amounts and increase according to preference.
Pin this for later:
Easy Basil Sauce with Garlic
Ingredients
- 200 gm fresh basil tips (about 10 cups unpacked)
- 12 garlic cloves
- 430 gm olive oil (about 2 cups)
- 1 teaspoon salt
Instructions
- Harvest the top 2-3 inches of your basil plants in the morning, before the sun's heat drive oils back down into the plant
- Bring fresh basil indoors and rinse if you're worried about bugs or dirt
- Weigh out 200 gm (about 10 cups of loose basil leaves/stems)
- Set aside
- Peel 12 garlic cloves and set aside
- Pour 1 C of olive oil into your kitchen blender
- Add 1 teaspoon of salt
- Drop 6 garlic cloves into the oil
- Divide your fresh basil in half and place half in the blender
- Fasten blender lid into place and pulse to start breaking up basil and garlic cloves
- Once things have been broken up, puree for about 20-30 seconds or until you're happy with the consistency of your sauce
- Use a spatula to pour your sauce into 4 oz (125 ml) jars, leaving 1/4 inch of head space at the top
- Carefully top your jars with olive oil, being sure to cover the sauce
- Tightly fasten a lid into place and label
- Repeat the process with the remaining half of the basil, measuring in 1 C olive oil, 1 teaspoon of salt and 6 garlic cloves in your blender. Stuff basil on top of these ingredients and puree
- Finish filling jars, top with oil, lid, label and freeze for 8-12 months
This sounds delicious! Do you think it would work with lemon basil? I have a bumper crop of lemon basil and think it could add a nice lemony flavor to chicken dishes.
This works with many different types of herbs, so I'm sure lemon basil would be delicious preserved in this manner!
Thank you for the recipe, I already have such a huge crop of basil and wanted to make sure I took full advantage of the blessing! It has a wonderful flavor, I put mine in some silicone molds that I have and froze them that way. I can't wait to the winter pull some out and use it in my recipes.
Silicone molds sound like a great idea! I just love having that fresh basil flavor in the middle of winter. I use mine in dips, salad dressings and in tomato sauces used to dress homemade pizza, pasta and the like. Enjoy!
The French have an identical recipe they call "Pistou". They prepare it the same way, but store it in sterilized jars in the refrigerator for up to a year. I make 2 jars every year--each time I use it I scrape off the dark upper layer, take what I need, smooth the top and refresh the olive oil layer on top.
I've never thought about refrigerating instead of freezing. But it would be nice to have it ready to go at all times!
I am very glad to find this way of preserving basil and will try it soon...I am wondering if the sauce darkens after you thaw it and have opened the jar? How long is the sauce good for after thawing?
The top of the sauce does dark a wee bit, but the under layer is still bright green and delicious!
Love this! Thank you for sharing this great way to preserve Basil. How do you know how much to use in a recipe?
I go by taste. It's the best way! 🙂
What about the jar itself, wouldn’t it break in the freezer?
Hi Tania!
The jars don't break because there's next to no water in the sauce. Meaning there's no significant expansion when things do freeze. I've never had a problem with any kind of jar cracking with this sauce!
Can you use this sauce to make pesto after it has been froze?
I've never tried, but I'm sure you could. Just put it back in the blender with cheese, nuts and whatever else you use for pesto. The texture may be a bit thinner, but it should still taste amazing. Let know how it goes if you try! 🙂
I noticed you said leaves and stems. Is it ok to put the stems in as well? I always just use leaves in recipes,, but if blenderizing them I can can use stems too?
Unless you're working with overmature basil, the stems will blend up just fine! To test, pinch the stems between your fingers. If they are tender, you'll be able to flatten and bruise them. These are suitable for the blender. But tough and woody stems should be left out. 🙂
Can I use extra virgin olive oil?
Oh yes! As long as your'e ok with the flavor of olive oil in your sauce! 🙂
Can you use kosher salt j stead of Himalayan?
You can use any kind of salt. I like sea salt or himalayan because I think it has better flavor.
Can you add Parmesan cheese?
I've never tried adding parmesan. Doing so would make this less of a general basil sauce and more of a pesto. If you want to add cheese, I'd recommend looking up some good pesto recipes for freezing instead. 🙂
I learned in a cooking class to freeze pesto without the cheese then blend it in after thawing, so i would suggest trying that way with this?
That's a great suggestion, blending cheese in later if you want it. This recipe is just a basic, basil sauce recipe for preserving. 🙂
This looks so good! What a great way to preserve garden produce!
I like it even better than pesto. It's so simple, tasty and versatile. You can pair it with just about anything! 🙂
I'm going to try this.. I have a good crop of basil this year. I made Pesto 2x already. Thanks for the detailed instruction
s. I like making what I call "flavour bombs"cut all my herbs choppedthem ,I put them in ice cubes trays.I put a little bit of oil , let them freeze up then put them in containers for later use. I use them in soups, pasta sauces, scrambled eggs ..delish and free!!
Sounds tasty! 🙂
If you choose not to freeze it… Do you store it in your pantry or the refrigerator?
Definitely refrigerate this sauce. It isn't a candidate for canning, so it would soon spoil if you left it out in a room temperature pantry. 🙂
Can you can this instead of freezing t?
No, it isn't safe to water bath or pressure can basil sauce! So sorry. But freezing it is really, really easy. And when basil sauce is frozen, it holds that fresh, delicious flavor we all love so much. 🙂