I've been harvesting basil today. Getting it all washed and ready for the freezer. No matter how many days we eat fresh tomato and basil salad, we can never eat all the basil my 3 plants produce.
Today I made this great vinegar. We enjoy it all year, and especially at Thanksgiving with roasted root vegetables. Make sure you have a good quality balsamic vinegar
that retains its body and flavor.I'll be posting more basil recipes and tips on freezing.
Basil Garlic Balsamic Vinegar
Makes about 2-1/2 Cups
3 Cups Balsamic Vinegar
3 Cups fresh Basil Leaves, rinsed and patted dry
2 Heads peeled Garlic
1. In a food processor or blender, combine vinegar with basil and garlic and process until well blended. Pour into jar with lid and let rest in a cool dry place for one week.
2. After 7 days, strain vinegar through a fine sieve lined with rinsed cheesecloth into another jar, squeezing cheesecloth well.
3. Store in a cool, dry place.
Use vinegar in vinaigrettes, marinades, sauces, and as a glaze for roasted meats and vegetables.
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