Storage: Zip lock bag on the counter out of direct sunlight. If refrigerated may become blackened. Does not store well in the fridge. Wash before use. Use within a day or two.
Larger stems can be stored upright in a jar/glass of water out of the sunlight on the counter.
Freeze: Wash, dry and slice/chop and cover pack in ice cube tray cover with olive oil or melted butter. Freeze then remove and place in freezer bag or container for later use
Best Uses: Pizza, Salads, Sides, Eggs, infused oil, pasta, sauce
Pesto – Yes, you can pesto just about anything – having trouble eating your greens?…. Pesto – take a look at this pesto basics guide and Pesto Basics 101. Most pesto can be frozen after preparing into serving size cubes to use throughout the year.
Creamy Basil Dip Quick & Easy - recommended by Donna G. - a fellow CSA member 1 C drained white beans 1 C packed fresh basil 1/4 C Italian dressing 1 Tbsp lemon juice Blend until smooth. Serve with veggie sticks