Basil Bombs

We're about to get our first frost here in Delaware, so I had to harvest the last of my basil. I've got plenty frozen from earlier in the season and even made Basil Salt for the first time (check the recipe here). So for this final batch I made basil bombs — little frozen flavor bombs you can toss straight into soups and sauces all winter long.

Here's how:

Rinse the basil and lay it out on a towel to dry.

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Once it's dry, pull the leaves off the stems and pack them into the bowl of a food processor. Leave the stems out — they make the bombs bitter.

Give it a good swirl of oil. I use avocado oil, but EVOO works just as well.

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Pulse the food processor, stopping every so often to scrape down the sides so everything processes evenly.

Once that's done, you should have a nice basil paste.

Spoon about a tablespoon each onto a parchment-lined cookie sheet.

Pop the cookie sheet in the freezer, at least overnight. Then transfer the basil bombs to an airtight container and keep them frozen until you need them!

Toss one straight into your next pot of soup — future you will be so glad.

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