My husband grew a lot of Basil this year and I have never used it much before in my cooking. How can I dry and store it or will it keep in the pots if I bring them inside. In what ways could I use it in my cooking. Your advice is greatly apprecited.
Whizz up a big bunch in a food processor with a handful of almonds, lots of grated parmesan and enough olive oil to make it gloopy, then stir it into your spaghetti. This is my children's favourite meal, takes about 10 minutes from start to finish and is very nutritionally sound.
I take off the leaves and just freeze them whole in a bag. When I want to use them I just crumble up the frozen leaves and add to the dish. As I never use it uncooked it works perfectly and will keep in freezer for over a year.